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https://doi.org/10.1126/science.1067577
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Cite Journal: Science |  Publication Date: Nov 16, 2001 |
 Citations: 2 |
The Science of Cooking . Peter Barham. Springer, Berlin, 2001. 252 pp. $34.95, £19.95. ISBN 3-540-67466-7. Barham uses a collection of illustrative recipes to present the chemistry and physics behind the processes of food preparation and cooking.
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