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The science of cooking : understanding the biology and chemistry behind food and cooking / Joseph J Provost et. al
By: Provost, J Joseph.
Material type:
TextPublisher: NJ : Wiley, 2016.Description: 522p.ISBN: 9781118674208.Subject(s): FOOD SCIENCE AND NUTRITIONDDC classification: 664.07
| Item type | Current library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
| TEXT BOOKS | JDBI Learning Resource Center | 664.07 THE (Browse shelf(Opens below)) | Available | 18369 |
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| 664.07 SAT A FIRST COURSE IN FOOD ANALYSIS | 664.07 SAT A first course in food analysis | 664.07 STR The A-Z of food safety | 664.07 THE The science of cooking understanding the biology and chemistry behind food and cooking | 664.07 THO QUALITY CONTROL IN FOODSERVICE | 664.07 WIN Techniques of food analysis | 664.09 EME Emerging food packaging technologies principles and practice |
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