Science in the kitchen
Field | Value | Language |
dc.date.accessioned | 2009-07-13 | |
dc.date.available | 2009-07-13 | |
dc.date.issued | 1964-05-18 | |
dc.identifier.other | 140 | |
dc.identifier.uri | http://hdl.handle.net/2123/5243 | |
dc.description | Issue 140 | en |
dc.relation.ispartofseries | Frontiers of Science | en |
dc.rights | Copyright University of Sydney | en |
dc.subject | Chemistry | en |
dc.subject | cooking | en |
dc.subject | surface phenomena | en |
dc.subject | meringue | en |
dc.subject | denatured protein | en |
dc.subject | emulsion | en |
dc.subject | mayonnaise | en |
dc.subject | ice cream | en |
dc.subject | colloid | en |
dc.subject | ascorbic acid | en |
dc.subject | hydrolysis | en |
dc.subject | hydrogen sulphide | en |
dc.subject | radiation cooking | en |
dc.title | Science in the kitchen | en |
dc.type | Image | en |
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