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The Science of Cooking : Understanding the Biology and Chemistry Behind Food and Cooking (E-Book)

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Availability
#
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B005609
Available
Detail Information
Series Title
-
Call Number
664 Pro-s
Publisher
New Jersey : John Wiley & Sons.,
Collation
xv, 522 hlm
Language
English
ISBN/ISSN
9,78112E+12
Classification
664
Subject(s)
Food Analysis
Biochemistry
Food Composition
Food Biotechnology
-
File Attachment
No Data