The kitchen is a chemical laboratory in which a number of chemical processes are conducted by which our food is converted from its crude state to a condition more suitable for digestion and nutrition, and made more agreeable to the palate. The Chemistry of Cookery shows that modern chemistry can throw into the kitchen a great deal of light that can help the cook in doing his or her work more efficiently.
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Dil İngilizce ● Biçim PDF ● Sayfalar 277 ● ISBN 9781536152692 ● Editör W . Mattieu Williams ● Yayımcı Nova Science Publishers, Inc. ● Yayınlanan 2019 ● İndirilebilir 3 kez ● Döviz EUR ● Kimlik 6962012 ● Kopya koruma Adobe DRM
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