The science of cooking : understanding the biology and chemistry behind food and cooking

BF, Dept. of Food Science and Technology, Lj. (BFZIV)

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The science of cooking : understanding the biology and chemistry behind food and cooking

Provost, Joseph J. ...

Type of material - book ; adult, serious

Publication and manufacture - Hoboken : J. Wiley & Sons, 2016

Language - english

ISBN - 978-1-118-67420-8

COBISS.SI-ID - 4697208

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Author
Provost, Joseph J. | Colabroy, Keri L. | Kelly, Brenda S. | Wallert, Mark A.

Topics
živila | živilska kemija | kemijski procesi | priprava jedi | molekularna kuhinja

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Call number – location, accession no. ...	Copy status	Reservation
Knjižnica 641.51/.59 The SCIENCE IN: 0022380	on loan - outside loan, due date: not specified

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Links to authors' personal bibliographies	Links to information on researchers in the SICRIS system
Provost, Joseph J.
Colabroy, Keri L.
Kelly, Brenda S.
Wallert, Mark A.

Source: Personal bibliographies and: SICRIS

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