The science of cooking / (Acc: 6091) Peter Barham.

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TextPublication details: Berlin ; Hong Kong : Springer, c2001.Description: [vii] 244 p. : ill. ; 25 cmISBN:

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Food Science

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Holdings
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 BAR (Browse shelf(Opens below))					Available			P6410			Professional skills in Culinary Science
		College of Natural Resources				641.5 BAR (Browse shelf(Opens below))				1	Available			A09454			Professional skills in Culinary Science

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Previous	641.4 MAD Preserving food without freezing or canning : traditional techniques using salt, oil, sugar, alcohol, vinegar, drying, cold storage, and lactic fermentation : the gardeners and farmers of Terre Vivante / (Acc: 5593)	641.4 MAD Preserving food without freezing or canning : traditional techniques using salt, oil, sugar, alcohol, vinegar, drying, cold storage, and lactic fermentation : the gardeners and farmers of Terre Vivante / (Acc: 5593)	641.4 MAD Preserving food without freezing or canning : traditional techniques using salt, oil, sugar, alcohol, vinegar, drying, cold storage, and lactic fermentation : the gardeners and farmers of Terre Vivante / (Acc: 5593)	641.5 BAR The science of cooking / (Acc: 6091)	641.5 BAR The science of cooking / (Acc: 6091)	641.5 McG On food and cooking / The science and lore of the kitchen.	641.5 MCG On food and cooking: The science and lore of the kitchen/	Next

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