| Record ID | marc_loc_2016/BooksAll.2016.part42.utf8:94110896:1681 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part42.utf8:94110896:1681?format=raw |
LEADER: 01681cam a22003618i 4500
001 2015041520
003 DLC
005 20151113083114.0
008 151028s2016 nju b 001 0 eng c
010 $a 2015041520
020 $a9781118674208 (pbk.)
040 $aWaSeSS/DLC$beng$erda$cWaSeSS
042 $apcc
050 00 $aTX545$b.P76 2016
082 00 $a664/.07$223
100 1 $aProvost, Joseph J.,$eauthor.
245 14 $aThe science of cooking :$bunderstanding the biology and chemistry behind food and cooking /$cJoseph J. Provost, Brenda S Kelly, Mark Wallert, Keri L. Colabroy.
263 $a1604
264 1 $aHoboken, New Jersey :$bJohn Wiley & Sons,$c2016.
300 $apages cm
336 $atext$2rdacontent
337 $aunmediated$2rdamedia
338 $avolume$2rdacarrier
504 $aIncludes bibliographical references and index.
505 0 $aThe 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 -- Eggs, custards and foams -- Bread, cakes and pastry -- Seasonings - salt, spices, herbs and hot peppers -- Beer and wine -- Sweets : chocolates and candies
650 0 $aFood$xAnalysis.
650 0 $aBiochemistry.
650 0 $aFood$xComposition.
650 0 $aFood$xBiotechnology.
700 1 $aKelly, Brenda S.,$eauthor.
700 1 $aWallert, Mark,$eauthor.
700 1 $aColabroy, Keri L.,$eauthor.
776 08 $iOnline version:$aProvost, Joseph J., author.$tScience of cooking$dHoboken, New Jersey : John Wiley & Sons, 2016$z9781119210320$w(DLC) 2015044584