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The Science of Cooking 

Understanding the Biology and Chemistry Behind Food and Cooking

The Science of Cooking presents chemistry and biology concepts in an easy-to-understand way that demystifies many basic scientific principles. For those interested in learning more science behind cooking, this book delves into curious scientific applications and topics.  This unique approach offers an excellent way for chemistry, biology or biochemistry departments bring new students of all levels and majors into their classrooms.  Click here to see sample pages

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