Culinary reactions : the everyday 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 micr...
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| Main Author: | |
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| Format: | Electronic eBook |
| Language: | English |
| Published: |
Chicago, Ill. :
Chicago Review Press,
©2012.
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| Subjects: | |
| Online Access: | CONNECT |
