The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking, Paperback
de: Brenda Kelly, Jeffrey Bodwin, Joseph J. Provost, Keri L. Colabroy, Joseph Provost, Mark Wallert
Publicat de: Wiley
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| General | |
| Anul | 2016 |
| Autor | Brenda Kelly, Jeffrey Bodwin, Joseph J. Provost, Keri L. Colabroy, Joseph Provost, Mark Wallert |
| Cod de bare | 9781118674208 |
| Dimensiuni | H: 15.9cm | l: 23.7cm | 3.1cm | 814g, 234x155 |
| Editura | Wiley, John Wiley and Sons Ltd |
| ISBN | 1118674200 |
| Limba | Engleza |
| Pagini | 544 |
| Format | Softcover, Brosata |
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