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.
Contributor(s): Colabroy, Keri L [author.] | Kelly, Brenda S [author.] | Steffey, Ashley L. Corrigan [author.] | Wallert, Mark [author.]
Publisher: Hoboken, New Jersey : Wiley, 2025Edition: 2nd editionDescription: xvi, 600 pages : illustrations ; 26 cmISBN: 9781394158218Subject(s): Food -- Analysis | Biochemistry | Food -- Composition | Food -- BiotechnologyDDC classification: 664.07 S4161 2025 LOC classification: TX545 | .P76 2025Summary: "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"-- Provided by publisher.| Item type | Current location | Home library | Call number | Status | Date due | Barcode | Item holds |
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Book
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Caluya | Caluya | 664.07 S4161 2025 (Browse shelf) | Available | CALUYA 5597 |
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"-- Provided by publisher.
600-699 Technology (Applied Sciences)
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