HIDALGO, F. J. 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, [S. l.], v. 66, n. 3, p. e095, 2015. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1561. Acesso em: 19 apr. 2024.