Provost, Joseph J. <br/><br/>The science of cooking :  understanding the biology and chemistry behind food and cooking / Joseph Provost., et. al.   -- New Jersey:  John Wiley & Sons, Inc.,  2016. <br/>xvii., 522 p.:  col. ill.;  24 cm. <br/><br/> Includes bibliographical references and index.   <br/><br/><label>ISBN: </label>9781118674208 <br/><br/><label>Subjects--Topical Terms: </label><br/>Food -- Analysis.<br/>Biochemistry.<br/>Food composition.<br/>Food --Biotechnology.<br/><br/><label>Dewey Class. No.: </label>Res 664.07 T341 2016