CULINARY REACTIONS THE EVERY 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 microbial...
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| Format: | Book |
| Language: | English |
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Chicago, Ill.
Chicago Review Press
2012
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Kinetic modeling of reactions in foods
Composition and Physico-chemical Characteristics of Margarines and Shortenings
