Experimental Cookery From the Chemical and Physical Standpoint
Material type: TextPublication details: New York John Wiley & Sons, Inc. 1959Description: 573pDDC classification:- Q84 L951
Item type | Current library | Call number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|
Books | DVK Library Stack -> Third Floor -> Q | Q84 L951 (Browse shelf(Opens below)) | Available | 11062932 |
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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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