Food theory and applications (2nd ed. 1991)

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Language: Anglais

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778 p. · 24.1x15.9 cm
A fine introductory textbook having its intellectual roots in Experimental cookery (1932) by Belle Lowe. This is a revision of the Wiley edition of 1972. It presents the chemical and physical basis of food preparation for university courses (and as a reference for food scientists). Annotation copyri