The science of cooking : understanding the biology and chemistry behind food and cooking /
Joseph J. Provost, Keri L. Colabroy, Brenda S. Kelly, Ashley L. Corrigan Steffey, Mark A. Wallert.
- 2nd edition.
- xvi, 600 pages : illustrations ; 26 cm
Includes bibliographical references and index.
"We are excited to present the second edition of "The Science of Cooking. Understanding the Biology and Chemistry Behind Food and Cooking Second Edition" a comprehensive guide designed to enhance the learning experience for both students and instructors. With the addition of Ashley Corrigan Steffey as co-author, drawing from her extensive experience in teaching the course over the past several years, we bring an exciting new ideas and perspectives to this edition"--
9781394158218
Food--Analysis.
Biochemistry.
Food--Composition.
Food--Biotechnology.
TX545 / .P76 2025
664.07 S4161 2025
Includes bibliographical references and index.
"We are excited to present the second edition of "The Science of Cooking. Understanding the Biology and Chemistry Behind Food and Cooking Second Edition" a comprehensive guide designed to enhance the learning experience for both students and instructors. With the addition of Ashley Corrigan Steffey as co-author, drawing from her extensive experience in teaching the course over the past several years, we bring an exciting new ideas and perspectives to this edition"--
9781394158218
Food--Analysis.
Biochemistry.
Food--Composition.
Food--Biotechnology.
TX545 / .P76 2025
664.07 S4161 2025