What's cooking in chemistry? : how leading chemists succeed in the kitchen / Hubertus P. Bell.
Material type:
TextPublication details: Weinheim : Wiley-VCH, 2009.Description: 229 p.: ill; 24 cmContent type: - Text
- Unmediated
- Volume
- 978-3-527-32621-1
- 641.5 W55
| Item type | Current library | Call number | Status | Barcode | |
|---|---|---|---|---|---|
Books
|
FEU - Cavite Higher Education HED Library | 641.5 W55 (Browse shelf(Opens below)) | Available | HED3857 |
Browsing FEU - Cavite Higher Education shelves, Shelving location: HED Library Close shelf browser (Hides shelf browser)
| 641.5 R11f First crack your egg! / | 641.5 R14g Gordon Ramsay's secrets / | 641.5 W22o One perfect ingredient / | 641.5 W55 What's cooking in chemistry? : how leading chemists succeed in the kitchen / | 641.5023 B74s So you want to be a Chef? : Your guide to culinary careers / | 641.512 G59f From pasta to pancakes the ultimate student cookbook / | 641.5123 C77 The cooking book : 1000 favourite everyday recipes step-by-step sequences for key techniques. |
Includes index
English
0
There are no comments on this title.
Log in to your account to post a comment.