Title:
The Science of Cooking
The Science of Cooking
| dc.contributor.author | Ludovice, Peter J. | |
| dc.contributor.author | Hunt, William D. | |
| dc.date.accessioned | 2007-03-21T19:57:21Z | |
| dc.date.available | 2007-03-21T19:57:21Z | |
| dc.date.issued | 2006-12-02 | |
| dc.description.abstract | Pete and Bill will be discussing some of the basic chemistry and physics that happens in the kitchen | en |
| dc.format.extent | 19203869 bytes | |
| dc.format.extent | Inside the Black Box | |
| dc.format.mimetype | audio/mpeg | |
| dc.identifier.uri | http://hdl.handle.net/1853/13676 | |
| dc.language.iso | en_US | en |
| dc.publisher | Georgia Institute of Technology | en |
| dc.subject | Chemistry and physics of cooking | en |
| dc.subject | Polonium 210 | |
| dc.subject | Heat transfer | |
| dc.subject | Thickening agents | |
| dc.subject | Scalability | |
| dc.subject | Infusion | |
| dc.title | The Science of Cooking | en |
| dc.type | Audio | |
| dc.type.genre | Radio Show | |
| dspace.entity.type | Publication | |
| local.contributor.author | Ludovice, Peter J. | |
| local.contributor.author | Hunt, William D. | |
| local.contributor.corporatename | Library | |
| local.relation.ispartofseries | Inside the Black Box | |
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