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 
<br/><br/>Includes bibliographical references and index. 
<br/><br/> "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"-- 
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<br/><br/><label>ISBN: </label>9781394158218 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Analysis.<br/>Biochemistry.<br/>Food--Composition.<br/>Food--Biotechnology.
<br/><br/><label>LC Class. No.: </label>TX545  / .P76 2025 
<br/><br/><label>Dewey Class. No.: </label>664.07 S4161 2025