The Science of the Modern Kitchen
Author:
Publisher
Springer Science and Business Media LLC
Subject
General Chemical Engineering,General Chemistry
Link
https://www.nature.com/articles/s41570-023-00473-2.pdf
Reference5 articles.
1. Vega, C., Ubbink, J. & van der Linden, E. (eds) The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Colombia University Press, 2012).
2. Nguyen, J. G. & Keuseman, K. J. Chemistry in the kitchen laboratories at home. J. Chem. Educ. 97, 3042–3047 (2020).
3. Radzikowski, J. L., Delmas, L. C., Spivey, A. C., Youssef, J. & Kneebone, R. The chemical kitchen: toward remote delivery of an interdisciplinary practical course. J. Chem. Educ. 98, 710–713 (2021).
4. Kim, K. S., Rackus, D. G., Mabury, S. A., Morra, B. & Dicks, A. P. The chemistry teaching fellowship program: developing curricula and graduate student professionalism. J. Chem. Educ. 94, 439–444 (2017).
5. Provost, J. J., Colabroy, K. L., Kelly, B. S. & Wallert, M. A. The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking 247–250 (John Wiley & Sons, 2016).
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