東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

The science of cooking : = understan...

Provost, Joseph J.,

FindBook

Google Book

Amazon

博客來

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

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	The science of cooking :/ Joseph J. Provost, Keri L. Colabroy, Brenda S Kelly, Mark Wallert.
其他題名:	understanding the biology and chemistry behind food and cooking /
作者:	Provost, Joseph J.,
other author:	Colabroy, Keri L.,
Published:	Hoboken, New Jersey :Wiley, : 2016.,
Description:	1 online resource.
Subject:	Food - Analysis. -
Online resource:	http://onlinelibrary.wiley.com/book/10.1002/9781118910771
ISBN:	9781118910771

The science of cooking : = understanding the biology and chemistry behind food and cooking /
Provost, Joseph J.,

The science of cooking :understanding the biology and chemistry behind food and cooking /Joseph J. Provost, Keri L. Colabroy, Brenda S Kelly, Mark Wallert. - Hoboken, New Jersey :Wiley,2016. - 1 online resource.

Includes bibliographical references and index.

ISBN: 9781118910771

LCCN: 2015044584Subjects--Topical Terms:

564346
Food
--Analysis.Index Terms--Genre/Form:

542853
Electronic books.

LC Class. No.: TX545

Dewey Class. No.: 664/.07

The science of cooking : = understanding the biology and chemistry behind food and cooking /
LDR:01239cmm a2200337 i 4500 001 2098113
006 m o d
007 cr |||||||||||
008 171231s2016 nju ob 001 0 eng
010 $a 2015044584
020 $a 9781118910771 $q (electronic bk.)
020 $a 111891077X $q (electronic bk.)
020 $a 9781119210337 (epub)
020 $a 111921033X (epub)
020 $a 9781119210320 (pdf)
020 $a 1119210321 (pdf)
020 $a 9781118674208 (pbk.)
020 $a 1118674200 (pbk.)
020 $a 9781118674208 (pbk.)
035 $a Wly17000348
040 $a DLC $b eng $e rda $c DLC $d OCLCF $d N$T $d IDEBK $d DG1 $d TEFOD $d CDX $d EBLCP $d YDXCP $d COO $d DG1 $d RECBK $d IDB $d UPM $d DG1
041 0 $a eng
050 0 0 $a TX545
082 0 0 $a 664/.07 $2 23
100 1 $a Provost, Joseph J., $e author. $3 3237660
245 1 4 $a The science of cooking : $b understanding the biology and chemistry behind food and cooking / $c Joseph J. Provost, Keri L. Colabroy, Brenda S Kelly, Mark Wallert.
260 1 $a Hoboken, New Jersey : $b Wiley, $c 2016.
300 $a 1 online resource.
336 $a text $b txt $2 rdacontent
337 $a computer $b c $2 rdamedia
338 $a online resource $b cr $2 rdacarrier
504 $a Includes bibliographical references and index.
650 0 $a Food $x Analysis. $3 564346
650 0 $a Biochemistry. $3 518028
650 0 $a Food $x Composition. $3 564347
650 0 $a Food $x Biotechnology. $3 695811
655 4 $a Electronic books. $2 lcsh $3 542853
700 1 $a Colabroy, Keri L., $e author. $3 3237661
700 1 $a Kelly, Brenda S., $e author. $3 3237662
700 1 $a Wallert, Mark, $e author. $3 3237663
856 4 0 $u http://onlinelibrary.wiley.com/book/10.1002/9781118910771