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

Podrobná bibliografie
Hlavní autoři: Provost, Joseph J. (Autor), Colabroy, Keri L. (Autor), Kelly, Brenda S. (Autor), Wallert, Mark (Autor)
Médium: Kniha
Jazyk:English
Vydáno: Hoboken, New Jersey Wiley [2016]
Témata:
Food > Analysis.
Biochemistry.
Food > Composition.
Food > Biotechnology.