Understanding the science of food : from molecules to mouthfeel
| Main Authors: | , |
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| Format: | Book |
| Language: | English |
| Published: |
Abingdon, England :
Routledge Taylor & Francis Group
©2017
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| Subjects: |
Table of Contents:
- 1. Food components, introductory chemistry and food safety
- 2. Unlocking key food chemistry reactions
- 3. Enhancing cooking