The science of cooking : understanding the biology and chemistry behind food and cooking /
Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses and will cover a range of scientific principles of food, cooking and the science of taste and smell. Chapters include: The Scienc...
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| Main Authors: | , , , |
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| Format: | eBook |
| Language: | English |
| Published: |
Hoboken, New Jersey :
Wiley,
2016.
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| Subjects: | |
| Online Access: | Ebook Central Academic Complete |
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Internet
Ebook Central Academic Complete3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |