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The Science of cooking understanding the biology and chemistry behind food and cooking

Bibliographic Details
Main Authors: Provost, Joseph J. (Author), Colabroy, Keri L. (Author), Kelly, Brenda S. (Author), Wallert, Mark (Author)
Format: Book
Language:English
Published: Hoboken, New Jersey Wiley [2016]
Subjects:
Food > Analysis.
Biochemistry.
Food > Composition.
Food > Biotechnology.