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Culinary reactions : the everyday chemistry of cooking

Culinary reactions : the everyday chemistry of cooking

Edition : PDF ed.
Call Number : 664 FIE c
Availability : 1 copies available for loan
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The book of yields : accuracy of food costing and purchasing

The book of yields : accuracy of food costing and purchasing

Edition : 8th ed.
Call Number : 664 LYN b
Availability : 1 copies available for loan
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Methods in food analysis

Methods in food analysis

Edition :
Call Number : 363.19 MET
Availability : 1 copies available for loan
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Cooking as a chemical reaction : culinary science with experiments

Cooking as a chemical reaction : culinary science with experiments

Edition :
Call Number : 664 ÖZI c
Availability : 1 copies available for loan
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Culinology : blending culinary arts and food science

Culinology : blending culinary arts and food science

Edition :
Call Number : 664.07 CUL
Availability : 1 copies available for loan
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A chef's guide to gelling, thickening, and emulsifying agents

A chef's guide to gelling, thickening, and emulsifying agents

Edition :
Call Number : 664.2 ALI c
Availability : 1 copies available for loan
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