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The science of cooking / Peter Barham [book]
Publication details: New York : New York : Springer, c2001. Description: [vii] 244 p. : illISBN:- 9783540674665
- TX651 .B147
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หนังสือ
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PIM Creative Learning Space Chaengwattana | หนังสือภาษาอังกฤษ | English Book Shelves | TX651 .B147 (Browse shelf(Opens below)) | Available | 32550000219994 |
Total holds: 0
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| TX631 .J687H 2016 Handbook of food science and technology 3 : Food biochemistry and technology | TX637 .R391F 2016 Food selection and preparation: a laboratory manual | TX649.A1 S258 2015 The billionaire's chef: cooking for the rich and famished | TX651 .B147 The science of cooking / | TX651 .F246S 2017 The Science of Cooking / | TX651 .L33O 2019 On cooking : a textbook of culinary fundamentals / | TX651 .L33O 2019 On cooking : a textbook of culinary fundamentals / |
Includes bibliographical references (p. 237-239) and index
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