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Cooking as a chemical reaction: culinary science with experiments
Cooking as a chemical reaction: culinary science with experiments
Author
Ozilgen, Z. Sibel
Publisher
Taylor & Francis
Publication Date
2014.
Language
English
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Subjects
Subjects
Analysis
Chemistry, Technical
Chemistry, Technical -- Experiments
Composition
Food
Food -- Analysis
Food -- Composition
TECHNOLOGY & ENGINEERING / Food Science
More Details
ISBN
9781466554801
NoveList
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