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Please use this identifier to cite or link to this item: http://hdl.handle.net/2123/5243


Title: Science in the kitchen
Keywords: Chemistry
cooking
surface phenomena
meringue
denatured protein
emulsion
mayonnaise
ice cream
colloid
ascorbic acid
hydrolysis
hydrogen sulphide
radiation cooking
Issue Date: 18-May-1964
Series/Report no.: Frontiers of Science
Description: Issue 140
URI: http://hdl.handle.net/2123/5243
Appears in Collections:Frontiers of Science

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