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| 008 | 161129s2016 xxua 000 0 eng | ||
| 020 | _a9781118674208 (rústica) | ||
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_aProvost, Joseph J., _eautor |
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_aThe science of cooking : _bunderstanding the biology and chemistry behind food and cooking / _cJoseph J. Provost, Keri L. Colabroy, Brenda S Kelly, Mark A. Wallert |
| 264 | 1 |
_aHoboken, New Jersey : _bWiley, _c[2016] |
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_axv, 522 páginas : _bilustraciones |
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_aAlimentos _xAnálisis |
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_aAlimentos _xComposición |
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_aAlimentos _xBiotecnología |
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_aColabroy, Keri L., _eautor |
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_aKelly, Brenda S., _eautor |
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_aWallert, Mark, _eautor |
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_asin medio _2rdamedia |
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