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The science of cooking: understanding the biology and chemistry behind food and cooking/ Joseph J. Provost, Keri L. Colabroy and Brenda S. Kelly
Material type:
TextPublication details: United States of America John Wiley & Sons 2016Description: 522 p. ill, : 28 mISBN: - 9781118674208
- 641.5 PRO
Food Science
| Current library | Call number | Status | Barcode | |
|---|---|---|---|---|
| College of Natural Resources | 641.5 PRO (Browse shelf(Opens below)) | Available | P7408 |
includes index
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