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![](/opac-tmpl/bootstrap/images/filefind.png)
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Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode | Course reserves |
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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 |
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664.07 PHY 2011 Physicochemical aspects of food engineering and processing / | 664.07 PLI 1921 Analyses and energy values of foods / | 664.07 POR 2000 Food analysis : | 664.07 PRO 2016 The science of cooking : | 664.07 PRO 2016 The science of cooking : | 664.07 QUA Qualities of food / | 664.07 QUA 2008 Quality control in food technology |
Includes bibliographical references and index.