Coverart for item
The Resource The science of cooking : understanding the biology and chemistry behind food and cooking, Joseph J. Provost, Keri L. Colabroy, Brenda S. Kelly, Mark A. Wallert

The science of cooking : understanding the biology and chemistry behind food and cooking, Joseph J. Provost, Keri L. Colabroy, Brenda S. Kelly, Mark A. Wallert

Label
The science of cooking : understanding the biology and chemistry behind food and cooking
Title
The science of cooking
Title remainder
understanding the biology and chemistry behind food and cooking
Statement of responsibility
Joseph J. Provost, Keri L. Colabroy, Brenda S. Kelly, Mark A. Wallert
Creator
Contributor
Author
Subject
Language
eng
Member of
Action
Committed to retain
Cataloging source
WaSeSS/DLC
http://library.link/vocab/creatorName
Provost, Joseph J
Illustrations
  • illustrations
  • plates
Index
index present
LC call number
TX545
LC item number
.P76 2016
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Colabroy, Keri L.
  • Kelly, Brenda S.
  • Wallert, Mark
http://library.link/vocab/subjectName
  • Food
  • Biochemistry
  • Food
  • Food
  • Biochemistry
  • Food
  • Food
  • Food
Label
The science of cooking : understanding the biology and chemistry behind food and cooking, Joseph J. Provost, Keri L. Colabroy, Brenda S. Kelly, Mark A. Wallert
Instantiates
Publication
Copyright
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
The science of food and cooking : macromolecules -- The science of taste and smell -- Milk and ice cream -- Metabolism of food : microorganisms and beyond -- Cheese, yogurt, and sour cream -- Browning -- Fruits and vegetables -- Meat and fish -- Infographics -- Eggs, custards, and foams -- Bread, cakes, and pastry -- Seasonings : salt, spices, herbs, and hot peppers -- Beer and wine -- Sweets : chocolates and candies
Control code
875249544
Dimensions
24 cm
Extent
xv, 522 pages, 8 unnumbered pages of plates
Isbn
9781118674208
Lccn
2015041520
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations (some color)
System control number
(OCoLC)875249544
Label
The science of cooking : understanding the biology and chemistry behind food and cooking, Joseph J. Provost, Keri L. Colabroy, Brenda S. Kelly, Mark A. Wallert
Publication
Copyright
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
The science of food and cooking : macromolecules -- The science of taste and smell -- Milk and ice cream -- Metabolism of food : microorganisms and beyond -- Cheese, yogurt, and sour cream -- Browning -- Fruits and vegetables -- Meat and fish -- Infographics -- Eggs, custards, and foams -- Bread, cakes, and pastry -- Seasonings : salt, spices, herbs, and hot peppers -- Beer and wine -- Sweets : chocolates and candies
Control code
875249544
Dimensions
24 cm
Extent
xv, 522 pages, 8 unnumbered pages of plates
Isbn
9781118674208
Lccn
2015041520
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations (some color)
System control number
(OCoLC)875249544

Library Locations

    • Copley LibraryBorrow it
      5998 Alcalá Park, San Diego, CA, 92110-2492, US
      32.771354 -117.193327
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