/LC.GIF&client=easterncarolinaedu)
The science of cooking understanding the biology and chemistry behind food and cooking / Joseph J. Provost, Keri L. Colabroy, Brenda S Kelly, Mark Wallert.
| Author/creator | Provost, Joseph J. |
| Other author | Colabroy, Keri L. |
| Other author | Kelly, Brenda S. |
| Other author | Wallert, Mark. |
| Format | Electronic |
| Publication Info | Hoboken, New Jersey : Wiley, 2016. |
| Description | 1 online resource. |
| Supplemental Content | Full text available from Ebook Central - Academic Complete |
| Subjects |
| Contents | The science of food and cooking : macromolecules -- The science of taste and smell -- Milk and ice cream -- Metabolism of food : microorganisms and beyond -- Cheese, yogurt and sour cream -- Browning -- Fruits and vegetables -- Meat and fish -- Eggs, custards and foams -- Bread, cakes and pastry -- Seasonings - salt, spices, herbs and hot peppers -- Beer and wine -- Sweets : chocolates and candies |
| Bibliography note | Includes bibliographical references and index. |
| Access restriction | Available only to authorized users. |
| Technical details | Mode of access: World Wide Web |
| Source of description | Description based on print version record and CIP data provided by publisher. |
| Issued in other form | Print version: Provost, Joseph J., author. Science of cooking Hoboken, New Jersey : John Wiley & Sons, 2016 9781118674208 |
| Genre/form | Electronic books. |
| LCCN | 2015044584 |
| ISBN | 9781119210337 (epub) |
| ISBN | 9781119210320 (pdf) |
Availability
| Library | Location | Call Number | Status | Item Actions |
|---|---|---|---|---|
| Electronic Resources | Access Content Online | ✔ Available |