Culinary reactions : the everyday chemistry of cooking /

Culinary reactions : the everyday chemistry of cooking /

Bibliographic Details
Main Author: Field, Simon Quellen (Author, Autor/a)
Format: Book
Language:English
Published: Chicago, Illinois : Chicago Review Press, c2012.
Subjects:
ALIMENTOS > ANALISIS
COCINA

Sistema de Bibliotecas de Universidad de Costa Rica

Holdings details from Sistema de Bibliotecas de Universidad de Costa Rica
Call Number: 664.07
Copy Available

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