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

ग्रंथसूची विवरण
मुख्य लेखकों: Provost, Joseph J. (लेखक), Colabroy, Keri L. (लेखक), Kelly, Brenda S. (लेखक), Wallert, Mark (लेखक)
स्वरूप: पुस्तक
भाषा:English
प्रकाशित: Hoboken, New Jersey Wiley [2016]
विषय:
Food > Analysis.
Biochemistry.
Food > Composition.
Food > Biotechnology.