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

書誌詳細
主要な著者: Provost, Joseph J. (著者), Colabroy, Keri L. (著者), Kelly, Brenda S. (著者), Wallert, Mark (著者)
フォーマット: 図書
言語:English
出版事項: Hoboken, New Jersey Wiley [2016]
主題:
Food > Analysis.
Biochemistry.
Food > Composition.
Food > Biotechnology.