| Record ID | marc_loc_2016/BooksAll.2016.part42.utf8:97842316:1923 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part42.utf8:97842316:1923?format=raw |
LEADER: 01923cam a22004218i 4500
001 2015044584
003 DLC
005 20151113083354.0
006 m |o d |
007 cr_|||||||||||
008 151112s2016 nju ob 001 0 eng
010 $a 2015044584
020 $a9781119210320 (pdf)
020 $a9781119210337 (epub)
020 $z9781118674208 (pbk.)
040 $aDLC$beng$erda$cDLC
042 $apcc
050 10 $aTX545
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 $a1 online resource.
336 $atext$2rdacontent
337 $acomputer$2rdamedia
338 $aonline resource$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
588 $aDescription based on print version record and CIP data provided by publisher; resource not viewed.
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 $iPrint version:$aProvost, Joseph J., author.$tScience of cooking$dHoboken, New Jersey : John Wiley & Sons, 2016$z9781118674208$w(DLC) 2015041520