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Culinology : the intersection of culinary art and food science
Machine generated contents note: Foreword Preface: So What the Heck is Culinology(r), Anyway? Acknowledgements Chapter 1: The Business of New Product Development and The Role of the Culinology(r) Professional Chapter 2: The Principles of Food Science Chapter 3: Applying Food Science to Cooking Chapter 4: Protein-Based Foods: Introduction and Red Meats Chapter 5: Protein-Based Foods: Poultry Cha…
- Edition
- -
- ISBN/ISSN
- 9780470481349
- Collation
- xiii, 418 p. : ill. ; 29cm
- Series Title
- -
- Call Number
- 664.07 Cou c
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