| 000 | 00885nam a22002777a 4500 | ||
|---|---|---|---|
| 001 | 6688 | ||
| 003 | OCLRC | ||
| 005 | 20260730084028.0 | ||
| 008 | 181024t xxu||||| |||| 00| 0 eng d | ||
| 020 | _a9781118674208 | ||
| 040 | _aOCLRC | ||
| 082 | _aRes 664.07 T341 2016 | ||
| 100 | _aProvost, Joseph J. | ||
| 245 |
_aThe science of cooking : _bunderstanding the biology and chemistry behind food and cooking / _cJoseph Provost., et. al. |
||
| 260 |
_aNew Jersey: _bJohn Wiley & Sons, Inc., _c2016. |
||
| 300 |
_axvii., 522 p.: _bcol. ill.; _c24 cm. |
||
| 500 | _aIncludes bibliographical references and index. | ||
| 650 | _aFood -- Analysis. | ||
| 650 | _aBiochemistry. | ||
| 650 | _aFood composition. | ||
| 650 | _aFood --Biotechnology. | ||
| 700 | _aColabroy, Keri L. | ||
| 700 | _aKelly, Brenda S. | ||
| 700 | _aWallert, Mark A. | ||
| 942 |
_cBOOK _jRES 664.07 T341 2016 |
||
| 999 |
_c6688 _d6688 |
||