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)
Corporate Author:	EBSCOhost
Format:	eBook
Language:	English
Published:	Hoboken, New Jersey : Wiley, [2016]
Subjects:	Food > Analysis. Biochemistry. Food > Composition. Food > Biotechnology. Electronic books.
Online Access:	Connect to the full text of this electronic book

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