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

Provost, Joseph J ; Colabroy, Keri L ; Kelly, Brenda S and Wallert, Mark A

The science of cooking/ understanding the biology and chemistry behind food and cooking. - United State of America Wiley 2016 - 522 p. 26 cm.

includes index

ISBN: 9781118674208

Subjects--Topical Terms:
Science of cooking

Dewey Class. No.: 641.5 PRO

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