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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). Place hold
		Fermented foods / editors, Ramesh C. Ray, Principal Scientist (Microbiology), ICAR - Central Tuber Crops Research Institute, Bhubaneswar, Odisha, India and Didier Montet, Food Safety Team Leader, UMR Qualisud, CIRAD, Montpellier, France. by Montet, Didier \| Ray, Ramesh C. Publisher: Boca Raton : Taylor & Francis, [2017]Copyright date: ©2017Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 664.024 F359] (1).
		Fermented foods / editors, Didier Montet Head, Food Safety Team, CIRAD, UMR Qualisud Montpellier, Cedex, France and Ramesh C. Ray. Principal Scientist (Microbiology) ICAR - Central Tuber Crops Research Institute Bhubaneswar, Odisha, India. by Montet, Didier \| Ray, Ramesh C. Publisher: Boca Raton : CRC Press, 2016-Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 664.024 F359] (1).