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Copyright for Frontiers of Science is retained by Miriam Butler and Angela Raymond. For reproduction queries please contact the Rare Books Library at rbsc@usyd.libanswers.com
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Science in the kitchen
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CreatorBob RaymondAndrea BrescianiStuart ButlerDate18/05/1964Issue140LanguageengSubjectChemistrycookingsurface phenomenameringuedenatured proteinemulsionmayonnaiseice creamcolloidascorbic acidhydrolysishydrogen sulphideradiation cookingTypeImageCollectionFrontiers of ScienceAsset typeDocument
Stuart Butler, Science in the kitchen (18/05/1964). University of Sydney Library, accessed 01/06/2023, https://digital.library.sydney.edu.au/nodes/view/1910