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Culinary reactions / Field, Simon
Author:
Field, Simon
ISBN13:
9781569767061
Compare Title:
culinaryreactionstheeverydaychemistryofcooking
Call Number:
664
Culinary reactions
the everyday chemistry of cooking
Field, Simon
2012
Explains the chemistry behind cooking, including foams, emulsions, colloids, gels, and suspensions, solutions, crystallization and protein chemistry.
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