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The Science of Cooking by Joseph J. Provost, Keri L. Colabroy, Brenda S. Kelly · Booklabria

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Joseph J. Provost, Keri L. Colabroy, Brenda S. Kelly
The Science of Cooking

CookingFood

The Science of Cooking

Name: The Science of Cooking
Author: Joseph J. Provost, Keri L. Colabroy, Brenda S. Kelly

by Joseph J. Provost, Keri L. Colabroy, Brenda S. KellyNot on Booklabria yet

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First published: 2016
Language: English
Editions: 7

At a glance

A book by Joseph J. Provost, Keri L. Colabroy, Brenda S. Kelly, first published in 2016. Open Library records 7 editions, all in English; the newest is from Wiley & Sons, Limited, John, 2025, 640 pages.

Subjects: Cooking
Food
Biochemistry
Composition
Analysis
Biotechnology

Content notes

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No description is on record yet. Read about it on Open Library(opens Open Library)

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Book data and covers from Open Library (openlibrary.org).

Editions

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See all 7 English editions

Editions and their details come from Open Library, as its contributors recorded them. Publisher names are shown as recorded. See this book on Open Library(opens Open Library)