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

Detalles Bibliográficos
Main Authors: Provost, Joseph J. (Author), Colabroy, Keri L. (Author), Kelly, Brenda S. (Author), Wallert, Mark (Author)
Formato: Libro
Idioma:English
Publicado: Hoboken, New Jersey Wiley [2016]
Subjects:
Food > Analysis.
Biochemistry.
Food > Composition.
Food > Biotechnology.