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      The Science of Cooking

      The Science of Cooking

      Understanding the Biology and Chemistry Behind Food and Cooking
      Joseph Provost, Jeffrey Bodwin, Brenda Kelly, Mark Wallert, Keri L. Colabroy
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      0.0 / 10 ( 0 votes)
      Categories:
      Books in Foreign Languages, History of science and overview
      Language:
      Engleza
      Publishing Date:
      2016
      Publisher:
      Cover Type:
      Paperback
      Page Count:
      544
      ISBN:
      9781118674208
      Dimensions: l: 23.7cm | H: 15.9cm | 3.1cm | 814g
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      Publisher's Synopsis
      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.
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