Cooking as a chemical reaction : culinary science with experiments / Sibel Ozilgen.
Material type:
TextPublisher: Boca Raton : CRC Press, Taylor & Francis Group, 2020Copyright date: ©2019Edition: Second editionDescription: xvii, 391 pages : illustrations ; 24 cmContent type: - text
- unmediated
- volume
- 9781138597129
| Item type | Current library | Home library | Collection | Shelving location | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|---|
Open Shelf
|
UMK Kampus Kota | UMK Kampus Kota | FHPK | Kampus Kota Open Shelf | TX545 .O95 2020 (Browse shelf(Opens below)) | Available | 10363022 |
Browsing UMK Kampus Kota shelves, Shelving location: Kampus Kota Open Shelf, Collection: FHPK Close shelf browser (Hides shelf browser)
| TX541 .F663 2021 FOOD SCIENCE : Research and Technology / | TX541 .F67 2019 Food contaminants and residue analysis / | TX541 .T44 2018 Theory, practice and techniques in food chemistry / | TX545 .O95 2020 Cooking as a chemical reaction : culinary science with experiments / | TX552.15 .B35 2014 Baked delights / | TX552.15. B354 2013 BAKE LIKE THE BEST : THE ESSENTIAL BAKING BIBLE | TX552.15. K35 2017 The Art of the Cookie : Baking Up Inspiration By the Dozen / |
Includes bibliographical references
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