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

by Provost, Joseph J ; Colabroy, Keri L ; Kelly, Brenda S and Wallert, Mark A Published by : Wiley (United State of America) Physical details: 522 p. 26 cm. ISBN:9781118674208.
Subject(s): Science of cooking
Year: 2016 Item type: Food Science
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Professional skills in Culinary Science


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