Text
Kitchen chemistry
Includes bibliographical references.; The use of salt in cooking (1) -- The use of salt in cooking (2) -- By how much does salt increase the boiling point of water? -- It all salt the same? -- "Low sodium" salt substitutes -- What affects the colour and texture of cooked vegetables? -- Should beans be cooked with the lid on or off? -- The chemistry of baking powder -- The structure of ice and water -- Why do pans stick? -- Enzymes and jellies -- The chemistry of flavour -- Chemical changes during cooking -- The science of ice cream -- 'Asparagus pee' -- How hot are chilli peppers?; This resource for schools and colleges demonstrates the role of chemistry in the kitchen and highlights the wide applicability of chemical principles.;
Ketersediaan
| PR131755 | 507.8 LIS k C. 1 | Perpustakaan Pusat UIN Walisongo | Tersedia namun tidak untuk dipinjamkan - No Loan |
Informasi Detail
- Judul Seri
-
-
- No. Panggil
-
507.8 LIS k
- Penerbit
- London, UK : : Royal Society of Chemistry,., 2005
- Deskripsi Fisik
-
xvii, 125 p. : ill., (some col.) ; 30 cm. +
- Bahasa
-
English
- ISBN/ISSN
-
0854043896
- Klasifikasi
-
507.8
- Tipe Isi
-
-
- Tipe Media
-
-
- Tipe Pembawa
-
-
- Edisi
-
-
- Subjek
- Info Detail Spesifik
-
-
- Pernyataan Tanggungjawab
-
-
Versi lain/terkait
Tidak tersedia versi lain
Lampiran Berkas
Komentar
Anda harus masuk sebelum memberikan komentar