Cooking as chemical reaction: Culinary science with experiments. – S. Özilgen. – CRC Press. Taylor & Francis group. Boca Raton, FL, USA. 2015. – XV +283 páginas. – ISBN 978-1-4665-5480-1.

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  • F. J. Hidalgo

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2015-09-30

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Hidalgo FJ. Cooking as chemical reaction: Culinary science with experiments. – S. Özilgen. – CRC Press. Taylor & Francis group. Boca Raton, FL, USA. 2015. – XV +283 páginas. – ISBN 978-1-4665-5480-1. grasasaceites [Internet]. 2015Sep.30 [cited 2023Nov.30];66(3):e095. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1561

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