The science of cooking : : understanding the biology and chemistry behind food and cooking / / Joseph J. Provost [and three others].

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Place / Publishing House:Hoboken, New Jersey : : Wiley,, 2016.
2016
Year of Publication:2016
Language:English
Online Access:
Physical Description:1 online resource (669 pages)
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020 |a 9781119210337  |q (electronic bk.) 
020 |z 9781118910771 
035 |a (MiAaPQ)5007104477 
035 |a (Au-PeEL)EBL7104477 
035 |a (OCoLC)1347026552 
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050 4 |a TX545  |b .S354 2016 
082 0 |a 664/.07  |2 23 
245 0 4 |a The science of cooking :  |b understanding the biology and chemistry behind food and cooking /  |c Joseph J. Provost [and three others]. 
264 1 |a Hoboken, New Jersey :  |b Wiley,  |c 2016. 
264 4 |c 2016 
300 |a 1 online resource (669 pages) 
336 |a text  |2 rdacontent 
337 |a computer  |2 rdamedia 
338 |a online resource  |2 rdacarrier 
504 |a Includes bibliographical references at the end of each chapters and index. 
588 |a Description based on print version record. 
590 |a Electronic reproduction. Ann Arbor, MI : ProQuest, 2018. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries. 
650 0 |a Biochemistry. 
650 0 |a Food  |x Analysis. 
650 0 |a Food  |x Biotechnology. 
650 0 |a Food  |x Composition. 
655 4 |a Electronic books. 
700 1 |a Provost, Joseph J.,  |e author. 
776 0 8 |i Print version:  |t science of cooking : understanding the biology and chemistry behind food and cooking.  |d Hoboken, New Jersey : Wiley, c2016   |h approximately 669 pages   |z 9781118910771   |w 2015041520 
797 2 |a ProQuest (Firm) 
856 4 0 |u https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=7104477  |z Click to View