TY  - BOOK
AU  - Lowe, Belle
AU  - Lowe,Belle
TI  - Experimental Cookery: From the Chemical and Physical Standpoint
U1  - Q84 
PY  - 1959///
CY  - New York
PB  - John Wiley & Sons, Inc.
N1  - 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
ER  -