The science of cooking : : understanding the biology and chemistry behind food and cooking /

Notes on use

Note (General)：: The science of food and cooking : macromolecules -- The science of taste and smell -- Milk and ice cream -- Metabolism of food : microorganisms and be...

Search by Bookstore

This page shows libraries in Japan other than the National Diet Library that hold the material.

Please contact your local library for information on how to use materials or whether it is possible to request materials from the holding libraries.

Kanto

You can check the details of this material, its authority (keywords that refer to materials on the same subject, author's name, etc.), etc.

Material Type: 図書
ISBN: 1118674200 (pbk.)
9781118674208 (pbk.)
Title: The science of cooking : : understanding the biology and chemistry behind food and cooking /
Publication, Distribution, etc.: Hoboken, New Jersey : : John Wiley & Sons, Inc.,
Publication Date: [2016]
Extent: xv, 522 pages, 8 unnumbered pages of plates : ; 24 cm
Contributor: Joseph J. Provost, Keri L. Colabroy, Brenda S. Kelly, Mark A. Wallert.
Text Language Code: eng
NDC 10th ed.: 596 : Food. Cookery
Target Audience: 一般
Note (General): The science of food and cooking : macromolecules -- The science of taste and smell -- Milk and ice cream -- Metabolism of food : microorganisms and beyond -- Cheese, yogurt, and sour cream -- Browning -- Fruits and vegetables -- Meat and fish -- Infographics -- Eggs, custards, and foams -- Bread, cakes, and pastry -- Seasonings : salt, spices, herbs, and hot peppers -- Beer and wine -- Sweets : chocolates and candies.
Availability: 閲可/個否/協可
Holding library: 東京都立中央図書館
Note (Library): 所蔵場所 : 2F開
301
Call No.: 596.0-S41-S
Data Provider (Database): 東京都立中央図書館 : 公共図書館蔵書
Bibliographic ID (SomokuID): 1352021659
7107739987
OCLC No.: 2015041520
https://www.worldcat.org/oclc/2015041520
(OCoLC)875249544
https://www.worldcat.org/oclc/(OCoLC)875249544