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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Bibliographic Details
Main Author Field, Simon (Author)
Format Book
LanguageEnglish
Published Chicago, Ill. : Chicago Review Press, c2012
Subjects
potravinářská chemie
kuchařství
příprava jídel
food chemistry
cookery
meals preparation
populárně-naučné publikace
popular works

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ikona Nápověda Glossary of Terms
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Holdings details from Knihovna UTB
Status In house loan More Information Location Study room - 3rd floor Call Number 664/FIELD,S.
Status CheckedOut – Due: 21.12.2024 More Information Location FT Call Number 664/FIELD,S.

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