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Cooking as a chemical reaction : culinary science with experiments

Author: Z Sibel Ozilgen
Publisher: Boca Raton : CRC Press, Taylor & Francis Group, [2015]
Edition/Format:   eBook : Document : EnglishView all editions and formats
Database:WorldCat
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Genre/Form: Experiments
Additional Physical Format: (DLC) 2014014149
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Z Sibel Ozilgen
ISBN: 9781466554818 1466554819
OCLC Number: 953567411
Description: 1 online resource.
Contents: Measuring, Weighing and UnitsBasic Food ChemistryWater in Culinary TransformationsCarbohydrates in Culinary TransformationsProteins in Culinary TransformationsFats in Culinary TransformationsSensorial Properties of Foods: Keys to Develop the Perfect BiteFood Additives Toxic Substances and Inhibitors of Nutrients
Responsibility: Sibel Özilgen.

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