[1]
Hidalgo, F.J. 2015. 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. Grasas y Aceites. 66, 3 (Sep. 2015), e095.