The science of cooking / Peter Barham.

A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. Food preparation and cookery involve many processes which are well described by the physical sciences. Understanding the chemistry and physics of cooking should lead to improveme...

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Bibliografske podrobnosti
Glavni avtor: Barham, Peter, 1950-
Format: Knjiga
Jezik:English
Izdano: Berlin ; New York : Springer, c2001.
Teme:
Online dostop:Table of contents