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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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Current library	Call number	Status	Date due	Barcode	Course reserves
College of Natural Resources Welcome to CNR Library	641.5 PRO (Browse shelf (Opens below))	Available		P6618	Professional skills in Culinary Science

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Previous	641.5 BAR The science of cooking / (Acc: 6091)	641.5 McG On food and cooking / The science and lore of the kitchen.	641.5 MCG On food and cooking: The science and lore of the kitchen/	641.5 PRO The science of cooking/ understanding the biology and chemistry behind food and cooking.	644 BEL Food Chemistry / (Acc. 3717)	644 BEL Food Chemistry / (Acc. 3717)	644 FEL Food Processing Technology : principles and practice / (Acc. 4247)	Next

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