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Book Review: On Food and Cooking. The Science and Lore of the Kitchen. By H. McGee
Author(s) -
Weyerstahl Peter
Publication year - 1996
Publication title -
angewandte chemie international edition in english
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 5.831
H-Index - 550
eISSN - 1521-3773
pISSN - 0570-0833
DOI - 10.1002/anie.199615753
Subject(s) - food science , art , chemistry

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