Description: This textbook, titled "Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking," explores the scientific principles behind food and cooking. Published by Wiley & Sons in 2016, the book is a trade paperback with 544 pages. It is written by Keri L. Colabroy, Joseph J. Provost, Mark A. Wallert, and Brenda S. Kelly. The book covers topics such as the physics of food and cooking, the chemistry of food and flavor, and the biology of taste and aroma. It is an excellent resource for anyone interested in the science behind food and cooking. The book measures 8.9 inches in length, 6 inches in width, and 1.2 inches in height, with a weight of 31.7 ounces. The language of the book is English.
Price: 45 USD
Location: Las Vegas, Nevada
End Time: 2024-10-08T00:39:52.000Z
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Book Title: Science of Cooking : Understanding the Biology and Chemistry Behi
Subject: Chemistry
Item Length: 8.9in
Item Height: 1.2in
Item Width: 6in
Author: Keri L. Colabroy, Joseph J. Provost, Mark A. Wallert, Brenda S. Kelly
Publication Name: Science of Cooking : Understanding the Biology and Chemistry Behind Food and Cooking
Format: Trade Paperback
Language: English
Publisher: Wiley & Sons, Incorporated, John
Publication Year: 2016
Type: Textbook
Item Weight: 31.7 Oz
Number of Pages: 544 Pages
