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The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking by Joseph J. Provost, Keri L. Colabroy, Mark A. Wallert, Brenda S. Kelly (Paperback, 2016)

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AU $207.89
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Author: Joseph J. Provost, Keri L. Colabroy, Mark A. Wallert, Brenda S. Kelly. They are especially useful as a tool for teaching hypothesis design and the scientific process. Dairy products (milk, ice cream, foams, and cheeses).