The chemistry of cooking
Subtitle: an account of what happens to food before, during, and after cooking
By: A. Coenders.
Publisher: Parthenon Pub. Group
Published: 1992
Place of publication: Carnforth, Lancs, UK; Park Ridge, N.J., USA
Language: eng
Number of pages: 276
Subjects: Food; Cookery; Food industry and trade
Notes: Includes index.