"Cooking as a chemical reaction: culinary science with experiments." Food, Culture & Society, 24(4), pp. 613–614
Food, Culture & Society
An International Journal of Multidisciplinary Research
Volume 24, 2021 - Issue 4
Book Review
Cooking as a chemical reaction: culinary science with experiments
by Sibel Özilgen, Boca Raton, CRC Press, 2019, 392 pp., $79.95, ISBN 9781138597129
Brynne CampbellDivision of Libraries, New York University, New York, NY, [email protected]
https://orcid.org/0000-0002-4396-9378
https://orcid.org/0000-0002-4396-9378 & James Edward MalinDivision of Libraries, New York University, New York, NY, [email protected]https://orcid.org/0000-0002-5368-1255
https://orcid.org/0000-0002-5368-1255![Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5936/TOC-Subject-Sample-2021-Food-Science-Technology.jpg"})