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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语言 英语 ● 格式 PDF ● 网页 277 ● ISBN 9781536152692 ● 编辑 W . Mattieu Williams ● 出版者 Nova Science Publishers, Inc. ● 发布时间 2019 ● 下载 3 时 ● 货币 EUR ● ID 6962012 ● 复制保护 Adobe DRM
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