Barham, Peter, <br/><br/>
Science of cooking   
by Peter Barham 
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 - New York  Springer  2001 
 - 244 p.:  ill.;  24 cm. 
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 -   .
<br/><br/> Includes bibliographical references and index 
<br/><br/><label>ISBN: </label>9783642631665 
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<br/><br/><label>Nat. Bib. No.: </label>  
<br/><br/><label>Nat. Bib. Agency Control No.: </label>  
<br/><br/><label>Subjects--Meeting Names: </label><br/>  
<br/><br/><label>Subjects--Index Terms: </label>Food & drink Cooking 
<br/><br/><label>LC Class. No.: </label> /  
<br/><br/><label>Dewey Class. No.: </label>641.5 BAR