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dc.contributor.authorLudovice, Peter J.
dc.contributor.authorHunt, William D.
dc.date.accessioned2007-03-21T19:57:21Z
dc.date.available2007-03-21T19:57:21Z
dc.date.issued2006-12-02
dc.identifier.urihttp://hdl.handle.net/1853/13676
dc.description.abstractPete and Bill will be discussing some of the basic chemistry and physics that happens in the kitchenen
dc.format.extent19203869 bytes
dc.format.mimetypeaudio/mpeg
dc.language.isoen_USen
dc.publisherGeorgia Institute of Technologyen
dc.subjectChemistry and physics of cookingen
dc.subjectPolonium 210
dc.subjectHeat transfer
dc.subjectThickening agents
dc.subjectScalability
dc.subjectInfusion
dc.titleThe Science of Cookingen
dc.typeRecording, oralen


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  • Inside the Black Box [35]
    This comedic approach to science de-mystifies science and technology for the average listener

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