Taylor's Library

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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 Provost, Joseph J [author.] | Colabroy, Keri L [author.] | Kelly, Brenda S [author.] | Wallert, Mark [author.].

Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2016]Copyright date: ©2016Availability: Items available for loan: Taylor's Library-TU [Call number: 664.07 PRO 2016] (2).
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Food biotechnology / volume editors, Ulf Stahl, Ute E. B. Donalies, Elke Nevoigt ; with contributions by D. B. Archer [and 15 others]

by Stahl, Ulf [editor.] | Donalies, Ute E. B [editor.] | Nevoigt, Elke [editor.] | Archer, D. B. (David B.) [editor.].

Publisher: Berlin : Springer, [2010]Copyright date: ©2010Availability: Items available for loan: Taylor's Library-TU [Call number: 664 FOO 2010] (3).
Place hold