TY  - GEN
AU  - Colabroy,Keri L.
AU  - Kelly,Brenda S.
AU  - Steffey,Ashley L.Corrigan
AU  - Wallert,Mark
TI  - The science of cooking: understanding the biology and chemistry behind food and cooking 
SN  - 9781394158218
AV  - TX545 .P76 2025
U1  - 664.07 S4161 2025 23/eng/20250208
PY  - 2025///
CY  - Hoboken, New Jersey
PB  - Wiley
KW  - Food
KW  - Analysis
KW  - Biochemistry
KW  - Composition
KW  - Biotechnology
N1  - Includes bibliographical references and index; 600-699
N2  - "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"--
ER  -