The Science Of Cooking: Understanding The Biology And Chemistry Behind Food And Cooking

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.

• | By (Author): Joseph J. Provost
• | Publisher: John Wiley & Sons Inc
• | Publication Date: Jun 21, 2016
• | Country of Publication: United States
• | Number of Pages: 544 pages
• | Language: Unknown
• | Binding: Softback
• | ISBN-10: 1118674200
• | ISBN-13: 9781118674208