Culinary reactions : the everyday chemistry of cooking

"When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired micr...

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Bibliographic Details
Main Author: Field, Simon (Author)
Format: Book
Language: English
Published: Chicago, Ill. : Chicago Review Press, c2012
Subjects:
ISBN: 9781569767061
Physical Description: xv, 238 s. : il. ; 23 cm

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Long term loan Due : 20.12.2024
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FT Call Number 664/FIELD,S.
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In house loan
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Study room - 3rd floor Call Number 664/FIELD,S.

Status Description Location Call Number
Long term loan - Due : 20.12.2024 FT 664/FIELD,S.
In house loan Study room - 3rd floor 664/FIELD,S.