Title:
The Physics of Food and Cooking - 1st Annual Squishy Physics Lecture

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dc.contributor.author Andres, José
dc.contributor.author Brenner, Michael P.
dc.contributor.author Weitz, David A.
dc.contributor.corporatename Georgia Institute of Technology. School of Physics en_US
dc.contributor.corporatename Harvard University. Dept. of Physics en_US
dc.contributor.corporatename ThinkFoodGroup en_US
dc.date.accessioned 2014-06-17T17:21:13Z
dc.date.available 2014-06-17T17:21:13Z
dc.date.issued 2012-03-10
dc.description Presented on March 10, 2012 from 9:30 am to 1:00 pm in the G. Wayne Clough Undergraduate Learning Commons. en_US
dc.description Runtime: 126:24 minutes en_US
dc.embargo.terms null en_US
dc.format.extent 126:24 minutes
dc.identifier.uri http://hdl.handle.net/1853/52004
dc.language.iso en_US en_US
dc.relation.ispartofseries Squishy Physics
dc.subject Food science en_US
dc.subject Condensed matter en_US
dc.title The Physics of Food and Cooking - 1st Annual Squishy Physics Lecture en_US
dc.type Moving Image
dc.type.genre Lecture
dspace.entity.type Publication
local.contributor.corporatename College of Sciences
local.contributor.corporatename School of Physics
local.relation.ispartofseries Squishy Physics
relation.isOrgUnitOfPublication 85042be6-2d68-4e07-b384-e1f908fae48a
relation.isOrgUnitOfPublication 2ba39017-11f1-40f4-9bc5-66f17b8f1539
relation.isSeriesOfPublication 00c320e4-c7f9-430c-8d00-74078259c90f
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