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The science of cooking : understanding the biology and chemistry behind food and cooking / Joseph J. Provost, Keri L. Colabroy, Brenda S Kelly, Mark A. Wallert.
By: Provost, Joseph J [author.].
Contributor(s): Colabroy, Keri L [author.] | Kelly, Brenda S [author.] | Wallert, Mark [author.].
Publisher: Hoboken, New Jersey : Wiley, [2016]Description: xvii, 522 pages ; 24 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9781118674208.Subject(s): Food -- Analysis | Biochemistry | Food -- Composition | Food -- BiotechnologyDDC classification: 664.07| Item type | Current library | Call number | Status | Date due | Barcode | Item holds |
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Standard Loan
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ATU St Angela's McKeown Library Main Lending Collection | 664.07 PRO (Browse shelf(Opens below)) | Available | T38147 | ||
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Standard Loan
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ATU St Angela's McKeown Library Main Lending Collection | 664.07 PRO (Browse shelf(Opens below)) | Available | T38148 | ||
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Standard Loan
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ATU St Angela's McKeown Library Main Lending Collection | 664.07 PRO (Browse shelf(Opens below)) | Available | T39827 |
Total holds: 0
Includes bibliographical references and index.