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), e095. Retrieved from https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1561