Science and cooking : physics meets food, from homemade to haute cuisine / Michael Brenner, Pia Sörensen, and David Weitz.
By: Brenner, M. P. (Michael P.) [author.]
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Contributor(s): Sörensen, Pia M [author.] | Weitz, David A [author.].
Publisher: New York, NY : W.W. Norton & Company, [2020]Edition: First edition.Description: xvii, 299 pages : bcolor illustrations ; 25 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9780393634921.Subject(s): Cooking -- Technique | Food -- Analysis | Cooking | Chemistry | PhysicsDDC classification: 641.5
| Item type | Current location | Shelf location | Call number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 20 , Side 2, TierNo 1, BayNo 3 |
641.5 BRE 2020 (Browse shelf) | Available | TCIxx,30003,03,RA | 5000174677 |
Includes index.