The Science of cooking understanding the biology and chemistry behind food and cooking

The Science of cooking understanding the biology and chemistry behind food and cooking

Détails bibliographiques
Auteurs principaux: Provost, Joseph J. (Auteur), Colabroy, Keri L. (Auteur), Kelly, Brenda S. (Auteur), Wallert, Mark (Auteur)
Format: Livre
Langue:English
Publié: Hoboken, New Jersey Wiley [2016]
Sujets:
Food > Analysis.
Biochemistry.
Food > Composition.
Food > Biotechnology.