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

Dettagli Bibliografici
Autori principali: Provost, Joseph J. (Autore), Colabroy, Keri L. (Autore), Kelly, Brenda S. (Autore), Wallert, Mark (Autore)
Natura: Libro
Lingua:English
Pubblicazione: Hoboken, New Jersey Wiley [2016]
Soggetti:
Food > Analysis.
Biochemistry.
Food > Composition.
Food > Biotechnology.