Cover Image

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
Description
Item Description:Electronic resource.
Physical Description:1 online resource.
Bibliography:Includes bibliographical references and index.
ISBN:9781119210337
111921033X
9781119210320
1119210321
9781118910771
111891077X