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

(UL)

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

Provost, Joseph J. ...

Type of material - textbook ; adult, serious

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

Language - english

ISBN - 978-1-118-67420-8; 978-1-119-21032-0; 978-1-119-21033-7

COBISS.SI-ID - 4697208

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

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Library	Call number – location, accession no. ...	Copy status
BF, Dept. of Food Science and Technology, Lj.	Knjižnica 641.51/.59 The SCIENCE IN: 0022380	on loan - outside loan, due date: not specified

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Year	Impact factor		Edition		Category		Classification
Year	JCR	SNIP	JCR	SNIP	JCR	SNIP	JCR	SNIP

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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