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Title
The science of cooking : understanding the biology and chemistry behind food and cooking / Joseph J. Provost [and three others].
Publication Info.
Hoboken, New Jersey : Wiley, 2016.
2016
Connect to
Available to Pittsburg State University patrons only.
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Call No.
OPAC Message
Status
Axe ProQuest E-Book
Electronic Book
---
Available
Description
1 online resource (669 pages)
text rdacontent
computer rdamedia
online resource rdacarrier
Bibliography
Includes bibliographical references at the end of each chapters and index.
Note
Description based on print version record.
Subject
Biochemistry.
Food -- Analysis.
Food -- Biotechnology.
Food -- Composition.
Genre/Form
Electronic books.
Added Author
Provost, Joseph J., author.
Other Form:
Print version: science of cooking : understanding the biology and chemistry behind food and cooking. Hoboken, New Jersey : Wiley, c2016 approximately 669 pages 9781118910771 2015041520
ISBN
9781119210337 (electronic bk.)
9781118910771
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