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dc.contributor.authorAndres, José
dc.contributor.authorBrenner, Michael P.
dc.contributor.authorWeitz, David A.
dc.date.accessioned2014-06-17T17:21:13Z
dc.date.available2014-06-17T17:21:13Z
dc.date.issued2012-03-10
dc.identifier.urihttp://hdl.handle.net/1853/52004
dc.descriptionPresented on March 10, 2012 from 9:30 am to 1:00 pm in the G. Wayne Clough Undergraduate Learning Commons.en_US
dc.descriptionRuntime: 126:24 minutesen_US
dc.format.extent126:24 minutesen_US
dc.language.isoen_USen_US
dc.relation.ispartofseriesSquishy Physicsen_US
dc.subjectFood scienceen_US
dc.subjectCondensed matteren_US
dc.titleThe Physics of Food and Cooking - 1st Annual Squishy Physics Lectureen_US
dc.typeLectureen_US
dc.typeVideoen_US
dc.contributor.corporatenameGeorgia Institute of Technology. School of Physicsen_US
dc.contributor.corporatenameHarvard University. Dept. of Physicsen_US
dc.contributor.corporatenameThinkFoodGroupen_US
dc.embargo.termsnullen_US


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