The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking by Joseph J. Provost, Keri L. Colabroy, Brenda S. Kelly, Mark A. Wallert
2016 | ISBN: 1118674200 | English | 544 pages | PDF | 44 MB
Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses and will cover a range of scientific principles of food, cooking and the science of taste and smell.
