The kitchen as laboratory reflections on the science of food and cooking /

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Bibliographic Details
Corporate Author:	ebrary, Inc
Other Authors:	Vega, C�esar, Ubbink, Job, Linden, Erik van der
Format:	Electronic eBook
Language:	English
Published:	New York : Columbia University Press, 2012.
Series:	Arts and traditions of the table.
Subjects:	Food > Analysis. Food > Composition. Cooking. Electronic books.
Online Access:	An electronic book accessible through the World Wide Web; click to view
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