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Book Information
missing page info • first pub 2011 • 4 editions
ISBN/UID: 9781569769607
Format: Not specified
Language: English
Publisher: Not specified
Edition Pub 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
missing page info • 2011
ISBN/UID: 9781569769607
Format: Not specified
Language: English
Publisher: Not specified
Edition Pub 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