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

Detaylı Bibliyografya
Asıl Yazarlar: Provost, Joseph J. (Yazar), Colabroy, Keri L. (Yazar), Kelly, Brenda S. (Yazar), Wallert, Mark (Yazar)
Materyal Türü: Kitap
Dil:English
Baskı/Yayın Bilgisi: Hoboken, New Jersey Wiley [2016]
Konular:
Food > Analysis.
Biochemistry.
Food > Composition.
Food > Biotechnology.