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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: Contributor(s): Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2016]Copyright date: ©2016Description: xv, 522 pages : illustrations (some colour) ; 24 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781118674208
Subject(s): DDC classification:
  • 664.07 PRO 2016
Holdings
Cover image Item type Current library Home library Collection Shelving location Shelf location Call number Materials specified Vol info Copy number Status Notes Date due Barcode Item holds Item hold queue priority Course reserves
Main Collection Taylor's Library-TU

Floor 4, Shelf 28 , Side 2, TierNo 4, BayNo 3

 664.07 PRO 2016 (Browse shelf(Opens below)) 1 Available SCAFS,70006,03,AD | SFSGx,91618,03,RM | SFSGx,91618,03,RA 5000164068
Reserve Collection Taylor's Library-TU

Floor 2, Shelf 2 , Side 1, TierNo 2, BayNo 4

 664.07 PRO 2016 (Browse shelf(Opens below)) 1 Available SCAFS,70006,03,AD | SFSGx,91618,03,RM 5000168942

Experimental Food Products & Practices

Includes bibliographical references and index.