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

Provost, Joseph J.

The science of cooking : understanding the biology and chemistry behind food and cooking / Joseph Provost., et. al. -- New Jersey: John Wiley & Sons, Inc., 2016.
xvii., 522 p.: col. ill.; 24 cm.

Includes bibliographical references and index.

9781118674208


Food -- Analysis.
Biochemistry.
Food composition.
Food --Biotechnology.

Res 664.07 T341 2016