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The chemistry of cooking

1932; Portland Press; Volume: 26; Issue: 3 Linguagem: Inglês

10.1042/bj0260650

0306-3283

Osamu Sinoda, Suzu Kodera,

Historical Medical Research and Treatments

Research Article| January 01 1932 The chemistry of cooking: On the critical temperature in cooking the sweet potato Osamu Sinoda; Osamu Sinoda 1The Laboratory of Household Chemistry, St Agnes' School for Girls, Kyoto1 Search for other works by this author on: This Site PubMed Google Scholar Suzu Kodera Suzu Kodera 1The Laboratory of Household Chemistry, St Agnes' School for Girls, Kyoto1 Search for other works by this author on: This Site PubMed Google Scholar Biochem J (1932) 26 (3): 650–657. https://doi.org/10.1042/bj0260650 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn Email Cite Icon Cite Get Permissions Citation Osamu Sinoda, Suzu Kodera; The chemistry of cooking: On the critical temperature in cooking the sweet potato. Biochem J 1 January 1932; 26 (3): 650–657. doi: https://doi.org/10.1042/bj0260650 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentAll JournalsBiochemical Journal Search Advanced Search This content is only available as a PDF. © 1932 CAMBRIDGE UNIVERSITY PRESS1932 Article PDF first page preview Close Modal You do not currently have access to this content.