The science of cooking : understanding the biology and chemistry behind food and cooking
Title:
The science of cooking : understanding the biology and chemistry behind food and cooking
Author:
Provost, Joseph J., author.
ISBN:
9781119210337
Physical Description:
1 online resource (669 pages)
Local Note:
Electronic reproduction. Ann Arbor, MI : ProQuest, 2018. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
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Electronic Access:
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