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

Bibliographic Details
Main Authors: Provost, Joseph J. (Author), Colabroy, Keri L. (Author), Kelly, Brenda S. (Author), Wallert, Mark (Author)
Resource Type: Book
Language:English
Published: Hoboken, New Jersey Wiley [2016]
Subjects:
Food > Analysis.
Biochemistry.
Food > Composition.
Food > Biotechnology.

College of Home Economics (UP Diliman)

Accession # Call # Volume/Part# Copy # Collection Circulation Type Circulation Status
HE-22978 TX 545 / P76 2016 Regular Circulation On-Shelf