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dc.date.accessioned2009-07-13
dc.date.available2009-07-13
dc.date.issued1964-05-18
dc.identifier.other140
dc.identifier.urihttp://hdl.handle.net/2123/5243
dc.descriptionIssue 140en
dc.relation.ispartofseriesFrontiers of Scienceen
dc.rightsCopyright University of Sydneyen
dc.subjectChemistryen
dc.subjectcookingen
dc.subjectsurface phenomenaen
dc.subjectmeringueen
dc.subjectdenatured proteinen
dc.subjectemulsionen
dc.subjectmayonnaiseen
dc.subjectice creamen
dc.subjectcolloiden
dc.subjectascorbic aciden
dc.subjecthydrolysisen
dc.subjecthydrogen sulphideen
dc.subjectradiation cookingen
dc.titleScience in the kitchenen
dc.typeImageen


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