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Culinary reactions: the everyday chemistry of cooking
Culinary reactions: the everyday chemistry of cooking
Author
Field, Simon (Simon Quellen)
Publisher
Chicago Review Press
Publication Date
c2012
Language
English
Book
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Description
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Published Reviews
Table of Contents
From the Book
Introduction
1. Measuring and weighing
2. Foams
3. Emulsions
4. Colloids, gels, and suspensions
5. Oils and fats
6. Solutions
7. Crystallization
8. Protein chemistry
9. Biology
10. Scaling recipes up and down
11. Heating
12. Acids and bases
13. Oxidation and reduction
14. Boiling, freezing, and pressure.
Author Notes
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Subjects
Subjects
Analysis
Cooking
Food
Food -- Analysis
More Details
ISBN
9781569767061
NoveList
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