Details for: The chemistry of cooking. , An account of what happens to food before, during and after cooking

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The chemistry of cooking. : An account of what happens to food before, during and after cooking

Ouvrage

Auteur principal: COENDERS, A., AuteurLangue : anglaisPublication : U.S.A : , 1992Description: xiii+280pp., 23 cmISBN : 1850702268.

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Ouvrage	La bibliothèque de l'ESPCI Salle de lecture	BC-016 (Browse shelf(Opens below))	Available		BC-016

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