The chemistry of cookingOn the critical temperature in cooking the sweet potato

Sinoda, Osamu; Kodera, Suzu

doi:10.1042/bj0260650

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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

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Suzu Kodera

1The Laboratory of Household Chemistry, St Agnes' School for Girls, Kyoto¹

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Publisher: Portland Press Ltd

1932

Biochem J (1932) 26 (3): 650–657.

https://doi.org/10.1042/bj0260650

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