The science of cooking: understanding the biology and chemistry behind food and cooking/ Joseph J. Provost, Keri L. Colabroy and Brenda S. Kelly

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TextPublication details: United States of America John Wiley & Sons 2016Description: 522 p. ill, : 28 mISBN:

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Food Science

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Cover image	Item type	Current library	Home library	Collection	Shelving location	Call number	Materials specified	Vol info	URL	Copy number	Status	Notes	Date due	Barcode	Item holds	Item hold queue priority	Course reserves
		College of Natural Resources				641.5 PRO (Browse shelf(Opens below))					Available			P7408

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