The science of cooking : understanding the biology and chemistry behind food and cooking /
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| Hovedforfatter: | |
|---|---|
| Format: | Electronisk eBog |
| Sprog: | engelsk |
| Udgivet: |
Hoboken, New Jersey :
Wiley,
2016.
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| Fag: | |
| Online adgang: | An electronic book accessible through the World Wide Web; click to view |
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Lignende værker: The science of cooking :
- The science of cooking : understanding the biology and chemistry behind food and cooking /
- Chemical analysis of food techniques and applications /
- Chemical analysis of food techniques and applications /
- Formulation engineering of foods
- Formulation engineering of foods
- Molecular biological and immunological techniques and applications for food chemists