Cooking as a chemical reaction : culinary science with experiments / Sibel Özilgen.
By: Ozilgen, Z. Sibel [author.]
.
Publisher: Boca Raton : CRC Press, Taylor & Francis Group, [2015]Copyright date: ©2015Description: xv, 283 pages : illustrations ; 26 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9781466554801.Subject(s): Food -- Composition | Food -- Analysis | Chemistry, Technical -- ExperimentsDDC classification: 664.07
| Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 28 , Side 2, TierNo 4, BayNo 2 |
664.07 OZI 2015 (Browse shelf) | 1 | Available | SCAFS,70006,03,RM | 5000168617 |
Browsing Taylor's Library-TU Shelves Close shelf browser
| 664.07 NOV 2010 Novel food processing : | 664.07 NUT 2008 Nutraceutical and functional food regulations in the United States and around the world / | 664.07 OWU Introduction to food chemistry / | 664.07 OZI 2015 Cooking as a chemical reaction : | 664.07 OZI 2020 Cooking as a chemical reaction : | 664.07 PEA 2006 Preventing foreign material contamination of foods / | 664.07 PHY 2011 Physicochemical aspects of food engineering and processing / |
Includes bibliographical references and index.