Culinology :  the intersection of culinary art and food science / 
Research Chefs Association ; editor J. Jeffrey Cousminer. 
 - 418 pages :  illustrations (chiefly colour). 
<br/><br/>Includes bibliographical references and index. 
<br/><br/><label>ISBN: </label>9780470481349 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Analysis<br/>Food--Research<br/>Processed foods<br/>Cooking
<br/><br/><label>LC Class. No.: </label>TX541  / C844 2017