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The science of cooking : understanding the biology and chemistry behind food and cooking / Joseph Provost., et. al.
Material type:
TextPublication details: New Jersey: John Wiley & Sons, Inc., 2016.Description: xvii., 522 p.: col. ill.; 24 cmISBN: - 9781118674208
- Res 664.07 T341 2016
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Reserved and General Collection Section | Olivarez College Learning Resource Center | RES 664.07 T341 2016 (Browse shelf(Opens below)) | Available | RES 002371 |
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| Res 664.024 Mc145 2003 Patenting life? Stop! : is corporate greed forcing us to eat genetically engineered food? / | RES 664.028 T891 2016 Food preservation and biodeterioration / | Res 664.0687 F739 2001 Food supply chain management : issues for the hospitality and retail sectors / | RES 664.07 T341 2016 The science of cooking : understanding the biology and chemistry behind food and cooking / | RES 664.21 P2381 2017 Introduction to food science & food systems / | RES 664.90222 H348 2016 The complete book of pork butchering, smoking curing, sausage making, and cooking / | Res 677 Se15 1998 Textiles and wearing apparel : documentation and procedures / |
Includes bibliographical references and index.
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