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01729aam a22003858i 4500 001 62A65B527CB711EB8C51190E5AECA4DB 003 SILO 005 20210304010025 008 190211s2020 flua b 001 0 eng 010 $a 2019006672 020 $a 1466554800 020 $a 9781466554801 020 $a 1138597120 020 $a 9781138597129 035 $a (OCoLC)1086408001 040 $a DLC $b eng $e rda $c DLC $d OCLCO $d OCLCF $d YDX $d LTSCA $d DLC $d SILO 042 $a pcc 050 00 $a TX545 O986 2020 100 1 $a Ozilgen, Z. Sibel, $e author. 245 10 $a Cooking as a chemical reaction : $b culinary science with experiments / $c Sibel OÌzilgen. 250 $a Second edition. 263 $a 1908 264 1 $a Boca Raton : $b CRC Press, Taylor & Francis Group, $c [2020] 300 $a xvii, 391 pages : $b illustrations ; $c 27 cm 504 $a Includes bibliographical references and index. 505 0 $a Measurements and units -- Basic food chemistry -- Water in culinary transformations -- Carbohydrates in culinary transformations -- Proteins in culinary transformations -- Fats and oils in culinary transformations -- Keys to developing the perfect bite: new food product development and sensory evaluation tests -- The science of flavor and flavor pairing -- Food additives in culinary transformations -- Food safety and hygiene in culinary transformations. 650 0 $a Food $x Composition. 650 0 $a Food $x Analysis. 650 0 $a Chemistry, Technical $x Experiments. 650 0 $a Cooking $x Mathematics. 650 0 $a Cooking $x Study and teaching. 941 $a 1 952 $l USUX851 $d 20240502013437.0 956 $a http://locator.silo.lib.ia.us/search.cgi?index_0=id&term_0=62A65B527CB711EB8C51190E5AECA4DB 994 $a C0 $b IWAInitiate Another SILO Locator Search