Cooking as a chemical reaction : culinary science with experiments / Sibel Ozilgen.

With this book, students are able to perform experiments and then make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena. The second edition of Cooking as a Chemical Reaction: Culinary Science with E...

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Bibliographic Details

Online Access:	Full Text (via Taylor & Francis)
Main Author:	Ozilgen, Z. Sibel (Author)
Format:	eBook
Language:	English
Published:	Boca Raton : CRC Press, Taylor & Francis Group, 2020.
Edition:	Second edition.
Subjects:	Food > Composition. Food > Analysis. Chemistry, Technical > Experiments. Cooking > Mathematics. Cooking > Study and teaching. Chemistry, Technical.