The Chemistry of Cooking: An Account of What Happens to Food Before, During, and After Cooking

by A. Coenders

Intended for teachers and students of food technology and also for others who want to gain some idea of what takes place during the preparation of ingredients. In addition, an indication is given of what subsequently takes place in our digestive systems.

• Format: Hardcover
• Language: English
• ISBN: 1850702268
• ISBN13: 9781850702269
• Release Date: January 1992
• Publisher: Parthenon Publishing Group
• Length: 276 Pages