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The kitchen as laboratory: reflections on the science of food and cooking

By: Vega, Cesar [editor] | Ubbink, Job [editor]Publication details: New York: Columbia University Press, 2012Description: 312pISBN: 9780231153447Subject(s): Cookery and bakery | Cooking | Food preparation | Food composition | Food analysis | Food chemistry | Food textureLOC classification: TX651
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Item type Current library Call number Copy number Status Date due Barcode
Book - Standard loan CAFRE Loughry Library TX651 VEG (Browse shelf(Opens below)) 1 Available 192113

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