The science of cooking: understanding the biology and chemistry behind food and cooking/
Published by : John Wiley & Sons (United States of America) Physical details: 522 p. ill, : 28 m. ISBN:9781118674208. Year: 2016 Item type:
Food Science
| Current library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|
|
College of Natural Resources
Welcome to CNR Library |
641.5 PRO (Browse shelf (Opens below)) | Available | P7408 |
includes index
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