Experimental Cookery From the Chemical and Physical Standpoint

By: Contributor(s): Material type: TextTextPublication details: New York John Wiley & Sons, Inc. 1959Description: 573pDDC classification:
  • Q84 L951
Partial contents:
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
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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

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