Provost, Joseph J., <br/><br/>
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. 
 - xv, 522 pages :  illustrations (some colour) ;  24 cm 
<br/><br/>Includes bibliographical references and index. 
<br/><br/><label>ISBN: </label>9781118674208 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Analysis.<br/>Biochemistry.<br/>Food--Composition.<br/>Food--Biotechnology.
<br/><br/><label>Dewey Class. No.: </label>664.07  / PRO 2016