The science of cooking : understanding the biology and chemistry behind food and cooking / Joseph J. Provost, Keri L. Colabroy, Brenda S Kelly, Mark A. Wallert.
By: Provost, Joseph J [author.]
.
Contributor(s): Colabroy, Keri L [author.] | Kelly, Brenda S [author.] | Wallert, Mark [author.].
Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2016]Copyright date: ©2016Description: xv, 522 pages : illustrations (some colour) ; 24 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9781118674208.Subject(s): Food -- Analysis | Biochemistry | Food -- Composition | Food -- BiotechnologyDDC classification: 664.07
| Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode | Course reserves |
|---|---|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 28 , Side 2, TierNo 4, BayNo 2 |
664.07 PRO 2016 (Browse shelf) | 1 | Available | SCAFS,70006,03,AD | SFSGx,91618,03,RM | SFSGx,91618,03,RA | 5000164068 | ||
| Reserve Collection | Taylor's Library-TU | 664.07 PRO 2016 (Browse shelf) | 1 | Available | SCAFS,70006,03,AD | SFSGx,91618,03,RM | 5000168942 |
Includes bibliographical references and index.