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The science of cooking/ understanding the biology and chemistry behind food and cooking.

By: Material type: TextTextPublication details: United State of America Wiley 2016Description: 522 p. 26 cmISBN:
  • 9781118674208
Subject(s): DDC classification:
  • 641.5 PRO
Item type: Food Science
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Current library Call number Status Barcode Course reserves
College of Natural Resources 641.5 PRO (Browse shelf(Opens below)) Available P6618

Professional skills in Culinary Science

includes index

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