000			01627 a2200301 4500
005			20260623155331.0
020			_a9781394158218 _q(paperback)
050	0	0	_aTX545 _b.P76 2025
082	0	0	_a664.07 S4161 2025 _223/eng/20250208
245	1	4	_aThe science of cooking : _bunderstanding the biology and chemistry behind food and cooking / _cJoseph J. Provost, Keri L. Colabroy, Brenda S. Kelly, Ashley L. Corrigan Steffey, Mark A. Wallert.
250			_a2nd edition.
264		1	_aHoboken, New Jersey : _bWiley, _c2025
300			_axvi, 600 pages : _billustrations ; _c26 cm
504			_aIncludes bibliographical references and index.
520			_a"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"-- _cProvided by publisher.
526			_a600-699
650		0	_aFood _xAnalysis.
650		0	_aBiochemistry.
650		0	_aFood _xComposition.
650		0	_aFood _xBiotechnology.
700	1		_aColabroy, Keri L., _eauthor.
700	1		_aKelly, Brenda S., _eauthor.
700	1		_aSteffey, Ashley L. Corrigan, _eauthor.
700	1		_aWallert, Mark, _eauthor.
906			_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg
942			_2ddc _cB
999			_c41415 _d41415