Culinology :  the intersection of culinary art and food science / 
editor, J. Jeffrey Cousminer. 
 - Hoboken, New Jersey :  Wiley,  2017. 
 - xiii, 418 p. :  ill. (some col.) ;  29 cm. 
<br/><br/>Includes bibliographical references and index 
<br/><br/><label>ISBN: </label>9780470481349 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking.<br/>Food--Analysis.<br/>Food--Research.<br/>Processed foods.