Science of cooking Understanding the biology and chemistry behind food and cook Joseph J. Provost
Material type:
TextPublication details: New Jersey Wiley 2016Description: xv, 522ISBN: - 9781118674208
| Item type | Current library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
| Books | Library and Documentation Division | 664.07 Sci2 (Browse shelf(Opens below)) | Available | 108784 |
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| 664.07 R137Q Quality control for value addition in food processing | 664.07 R180F Food quality evaluation | 664.07 Sa82F First course in food analysis | 664.07 Sci2 Science of cooking | 664.07 Sh26F-2 Food safety : | 664.07 Si64H Handbook of indices of food quality and authenticity | 664.07 W858-4 Food analysis |
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