Hidalgo, F. J. Cooking As Chemical Reaction: Culinary Science With Experiments. – S. Özilgen. – CRC Press. Taylor &Amp; Francis Group. Boca Raton, FL, USA. 2015. – XV +283 páginas. – ISBN 978-1-4665-5480-1. Grasas aceites 2015, 66, e095.