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The science of cooking/ understanding the biology and chemistry behind food and cooking.
Material type:
TextPublication details: United State of America Wiley 2016Description: 522 p. 26 cmISBN: - 9781118674208
- 641.5 PRO
Food Science
| 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 |
includes index
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