Experimental Cookery
Lowe, Belle
Experimental Cookery From the Chemical and Physical Standpoint - New York John Wiley & Sons, Inc. 1959 - 573p
includes index and biblioraphy
The relations of Cookery to Colloid chemistry......1 Food Acceptability.......34 Sugar cookery............48 Frozen foods.......90 Fruits and vegetables......116 Pectic Substances, Jelly, jam......152 Gelatin.......178 Meat and Poultry.........192 Emulsion.........270 Milk and milk Products.......295 Eggs........324 Starch, Flour, and Bread.........388 Batters and Doughs.......438 Fats and Oils.........517
0
Q84 / L951
Experimental Cookery From the Chemical and Physical Standpoint - New York John Wiley & Sons, Inc. 1959 - 573p
includes index and biblioraphy
The relations of Cookery to Colloid chemistry......1 Food Acceptability.......34 Sugar cookery............48 Frozen foods.......90 Fruits and vegetables......116 Pectic Substances, Jelly, jam......152 Gelatin.......178 Meat and Poultry.........192 Emulsion.........270 Milk and milk Products.......295 Eggs........324 Starch, Flour, and Bread.........388 Batters and Doughs.......438 Fats and Oils.........517
0
Q84 / L951