Cooking as a chemical reaction : culinary science with experiments /
Autor principal: | Özilgen, Sibel (Autor, Autor/a) |
---|---|
Formato: | Libro |
Lenguaje: | English |
Publicado: |
Boca Raton :
CRC Press,
c2015.
|
Materias: |
Ejemplares similares
-
Culinary reactions : the everyday chemistry of cooking /
por: Field, Simon Quellen, et al.
Publicado: (2012) -
Safety evaluation of chemicals in food : toxicological data profiles for pesticides /
por: Vettorazzi, Gaston 1928-, et al.
Publicado: (1975) -
Introduction to the physical chemistry of foods /
por: Ritzoulis, Christos
Publicado: (2013) -
100 chemical myths : misconceptions, misunderstandings, explanations /
por: Kovács, Lajos 1961-
Publicado: (2014) -
Introducción a la bioquímica de los alimentos
por: Braverman, J.B.S.
Publicado: (1967)