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Title: |
The Chemistry of Cookery |
Search Result:
| Edited by: |
W. Mattieu Williams |
| ISBN10-13: |
1536152684 : 9781536152685 |
| Format: |
Hardback |
| Size: |
260x180mm |
| Pages: |
342 |
| Weight: |
.546 Kg. |
| Published: |
Nova Science Publishers, Inc - April 2019 |
| List Price: |
203.99 Pounds Sterling |
| Availability: |
Temporarily Out of Stock, more expected soon
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| Subjects: |
Food manufacturing & related industries : Chemistry |
| 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. |
| Table of Contents: |
| For more information, please visit our website at:
https://novapublishers.com/shop/the-chemistry-of-cookery/
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