Description: Explore the fascinating world of cooking and science with the textbook "Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking". This trade paperback, published by Wiley & Sons, Incorporated, John, is a must-have for anyone interested in the subject areas of cooking and science. The book, authored by Keri L. Colabroy, Joseph J. Provost, Mark A. Wallert, and Brenda S. Kelly, provides a comprehensive understanding of the biology and chemistry behind food and cooking. With 544 pages, this textbook covers a wide range of topics, including laboratory techniques, life sciences/cell biology, life sciences/biochemistry, general, and chemistry/general. The book measures 8.9 inches in length, 6 inches in width, and 1.2 inches in height, and weighs 24.9 ounces. The publication year is 2016, and the language is English.
Price: 25 USD
Location: Bradenton, Florida
End Time: 2024-11-29T15:59:12.000Z
Shipping Cost: 5.38 USD
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All returns accepted: ReturnsNotAccepted
Number of Pages: 544 Pages
Publication Name: Science of Cooking : Understanding the Biology and Chemistry Behind Food and Cooking
Language: English
Publisher: Wiley & Sons, Incorporated, John
Publication Year: 2016
Item Height: 1.2 in
Subject: Laboratory Techniques, Life Sciences / Cell Biology, Life Sciences / Biochemistry, General, Chemistry / General
Item Weight: 24.9 Oz
Type: Textbook
Author: Keri L. Colabroy, Joseph J. Provost, Mark A. Wallert, Brenda S. Kelly
Item Length: 8.9 in
Subject Area: Cooking, Science
Item Width: 6 in
Format: Trade Paperback
