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The chemistry of cookery / W. Mattieu Williams.
- Format:
- Book
- Author/Creator:
- Williams, W. Mattieu, author.
- Series:
- Chemistry research and applications series.
- Chemistry Research and Applications
- Language:
- English
- Subjects (All):
- Chemistry.
- Cooking.
- Physical Description:
- 1 online resource (295 pages).
- Place of Publication:
- New York : Nova Science Publishers, [2019]
- Summary:
- 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.
- Notes:
- Includes index.
- Description based on print version record.
- ISBN:
- 1-5361-5269-2
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