Food science and the culinary arts /

"Food Science and the Culinary Arts is a unique reference that incorporates the principles of food and beverage science with practical applications in food preparation and product development. The first part of the book covers the various elements of the chemical processes that occur in the dev...

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Bibliographic Details

Main Author:	Gibson, Mark (Author)
Corporate Author:	ScienceDirect (Online service)
Other Authors:	Newsham, Pat (Illustrator)
Format:	eBook
Language:	English
Published:	London, United Kingdom : Academic Press is an imprint of Elsevier, [2018]
Subjects:	Food > Analysis. Cooking. Food Analysis Aliments > Analyse. TECHNOLOGY & ENGINEERING > Food Science. Cooking Food > Analysis Electronic books.
Online Access:	Connect to the full text of this electronic book