By Harold McGee
Fennema, O., ed. Food Chemistry. 3rd ed. New York: Dekker, 1996.
Hallström, B. et al. Heat Transfer and Food Products. London: Elsevier, 1990.
McGee, H. From raw to cooked: The transformation of flavor. In The Curious Cook: More Kitchen Science and Lore, 297–313. San Francisco: North Point, 1990.
McGee, H., J. McInerny, and A. Harrus. The virtual cook: modeling heat transfer in the kitchen. Physics Today (November 1999): 30–36.
Scientific American. Special issue on “Materials.” September 1967.