CULINOLOGY THE INTERSECTION OF CULINARY ART AND FOOD SCIENCE

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Bibliographic Details
Other Authors:	Cousminer, J. Jeffrey (Editor)
Format:	Book
Language:	English
Published:	New Jersey Wiley 2017 ©2017
Subjects:	Food > Analysis Food > Research Processed foods Cooking
Online Access:	Click Here to View Status and Holdings.
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001	wils-800649
005	20171122141335
020	#	#	\|a 9780470481349 \|q hardback
040	#	#	\|a DLC \|d UiTM \|e rda
041	0	#	\|a eng
090	0	0	\|a TX541 \|b .C854 2017
245	0	0	\|a CULINOLOGY \|b THE INTERSECTION OF CULINARY ART AND FOOD SCIENCE \|c editor, J. Jeffrey Cousminer
264	#	1	\|a New Jersey \|b Wiley \|c 2017
264	#	1	\|c ©2017
300	#	#	\|a xiii, 418 pages \|b illustrations (some color) \|c 28 cm
336	#	#	\|a text \|2 rdacontent
337	#	#	\|a unmeditaed \|2 rdamedia
338	#	#	\|a volume \|2 rdacarrier
504	#	#	\|a Includes bibliographical references and index
650	#	0	\|a Food \|x Analysis
650	#	0	\|a Food \|x Research
650	#	0	\|a Processed foods
650	#	0	\|a Cooking
700	1	#	\|a Cousminer, J. Jeffrey \|e editor
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=800649