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Coffee, Please, but No Bitters

Jan Groenewold and Eke Mariën

in The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

Published in print:
2013
Published Online:
November 2015
ISBN:
9780231153454
eISBN:
9780231526920
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231153454.003.0026
Subject:
Sociology, Science, Technology and Environment

This chapter discusses the solvent extraction technique along with other concepts and rules that may be relevant to molecular gastronomy. Solvent extraction is used as a means to separate specific ... More


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