The Science of Cooking
Understanding the Biology and Chemistry Behind Food and Cooking
The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking
Publisher: John Wiley & Sons
Type: Physical Book
Language: English
Pages: 556
Information: 1
Release Date: 2014-05-27
ISBN 10: 1118674200
ISBN 13: 9781118674208
Readers: 1
Country: United States of America