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Experimental cookery : from the chemical and physical standpoint

Author: Belle Lowe
Publisher: New York : John Wiley & Sons, Inc., [1955] ©1955
Series: Home economics series (Wiley)
Edition/Format:   Print book : English : 4th editionView all editions and formats
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Genre/Form: Textbooks
Additional Physical Format: Online version:
Lowe, Belle, b. 1886.
Experimental cookery.
New York, Wiley, [1955]
(OCoLC)575865182
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Belle Lowe
OCLC Number: 1576815
Description: 573 pages : illustrations ; 24 cm.
Contents: The relation of cookery to colloid chemistry --
Food acceptability --
Sugar cookery --
Frozen foods --
Fruits and vegetables --
Pectic substances, jeylly, jam --
Gelatin --
Meat and poultry --
Emulsions --
Milk and milk products --
Eggs --
Starch, flour, and bread --
Batters and doughs --
Fats and oils.
Series Title: Home economics series (Wiley)
Responsibility: Belle Lowe.

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