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missing page info • first pub 2011 (editions)
ISBN/UID: 9781569769607
Format: Not specified
Language: English
Publisher: Not specified
Publication date: Not specified
Description
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...
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missing page info • first pub 2011 (editions)
ISBN/UID: 9781569769607
Format: Not specified
Language: English
Publisher: Not specified
Publication date: Not specified
Description
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...
Community Reviews
Content Warnings