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

Provost Joseph J, Colabroy Keri L and Kelly Brenda S

The science of cooking: understanding the biology and chemistry behind food and cooking/ Joseph J. Provost, Keri L. Colabroy and Brenda S. Kelly - United States of America John Wiley & Sons 2016 - 522 p. ill, : 28 m.

includes index

ISBN: 9781118674208

Dewey Class. No.: 641.5 PRO

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