The science of cooking/ understanding the biology and chemistry behind food and cooking.

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TextPublication details: United State of America Wiley 2016Description: 522 p. 26 cmISBN:

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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			P6618			Professional skills in Culinary Science

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Previous	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/	641.5 PRO The science of cooking/ understanding the biology and chemistry behind food and cooking.	644 BEL Food Chemistry / (Acc. 3717)	644 BEL Food Chemistry / (Acc. 3717)	644 FEL Food Processing Technology : principles and practice / (Acc. 4247)	Next

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