Advertisement
By Harold McGee
Published 2004
Barham, P. The Science of Cooking. Berlin: Springer-Verlag, 2001.
Fennema, O., ed. Food Chemistry. 3rd ed. New York: Dekker, 1996.
Penfield, M.P., and A.M. Campbell. Experimental Food Science. 3rd ed. San Diego, CA: Academic, 1990.
From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee. By permission of Scribner, a division of Simon & Schuster, Inc.