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CLASSIFICATION:
T - Technology
SUBJECT:
Biochemistry
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CLASSIFICATION:
T - Technology
SUBJECT:
Biochemistry
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The Science of cooking understanding the biology and chemistry behind food and cooking
by
Provost, Joseph J.
,
Colabroy, Keri L.
,
Kelly, Brenda S.
,
Wallert, Mark
Published 2016
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Food biochemistry
by
Alais, Charles
Published 1991
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CAMPUS
Diliman
2
DATABASE
Union Catalog (Buklod)
2
UNIT LIBRARY
College of Home Economics
2
YEAR OF PUBLICATION
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To:
CLASSIFICATION
T - Technology
SUBJECT
Biochemistry
Composition
2
Food
2
Analysis
1
Biotechnology
1
AUTHOR
Alais, Charles
1
Colabroy, Keri L.
1
Kelly, Brenda S.
1
Linden, G.
1
Provost, Joseph J.
1
Wallert, Mark
1
RESOURCE TYPE
Book
2
LANGUAGE
English
2
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