01627 a2200301 4500 20260623155331.0 9781394158218 (paperback) TX545 .P76 2025 664.07 S4161 2025 23/eng/20250208 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. Hoboken, New Jersey : Wiley, 2025 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"-- Provided by publisher. 600-699 Food Analysis. Biochemistry. Food Composition. Food Biotechnology. Colabroy, Keri L., author. Kelly, Brenda S., author. Steffey, Ashley L. Corrigan, author. Wallert, Mark, author. 7 cbc orignew 1 ecip 20 y-gencatlg ddc B 41415 41415 0 0 ddc 0 0 CL CL 2026-06-23 Income POT 0 664.07 S4161 2025 CALUYA 5597 2026-06-23 2026-06-23 B