The science of cooking/ understanding the biology and chemistry behind food and cooking.
Published by : Wiley (United State of America) Physical details: 522 p. 26 cm. ISBN:9781118674208.
Subject(s):
Science of cooking
Year: 2016
Item type:

Current library | Call number | Status | Date due | Barcode | Course reserves |
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College of Natural Resources
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641.5 PRO (Browse shelf (Opens below)) | Checked out | 17/03/2025 | P6618 |
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