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The Science Of Cooking: Understanding The Biology And Chemistry Behind Food And Cooking
John Wiley & Sons Inc
$73.35
$70.37
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
- By (Author):
- Joseph J. Provost
- Publisher:
- John Wiley & Sons Inc
- Publication Date:
- Jun 21, 2016
- Country of Publication:
- United States
- Language:
- Unknown
- Number of pages:
- 544 pages
- Binding:
- Softback
- ISBN-10:
- 1118674200
- ISBN-13:
- 9781118674208