Expoquimia – 2 Cookbooks courtesy of Science & Cooking

Expoquimia – 2 Cookbooks courtesy of Science & Cooking

septiembre 9, 2014
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  • Culinary chemistry exhibiting the scientific principles of Cookery. By Fredrick Accum (1821). http://premsa.firabarcelona.com/SALONS%20-%20SHOWS/EXPOQUIMIA%202014/ACCU_CULI_1821_00%20(1).pdf
  • Researches on the chemistry of food and the motion of the juices in the animal body by Justus Liebig, professor of chemistry in the university of Giessen. (1848). http://premsa.firabarcelona.com/SALONS%20-%20SHOWS/EXPOQUIMIA%202014/LIEB_RESE_1848_00.pdf

 

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