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0 (hodnocen0 x )
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EB
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ONLINE
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Hoboken, New Jersey : Wiley, 2016
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1 online resource (669 pages)
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 Plný text PDF
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* Návod pro vzdálený přístup
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ISBN 9781119210337 (electronic bk.)
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ISBN 9781118910771
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Print version: science of cooking : understanding the biology and chemistry behind food and cooking. Hoboken, New Jersey : Wiley, c2016 approximately 669 pages ISBN 9781118910771
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Includes bibliographical references at the end of each chapters and index
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001894204
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full
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(Au-PeEL)EBL7104477
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(MiAaPQ)EBC7104477
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Dotazy a připomínky