Abstract
THE authorities on cooking understand the effects of time and temperature1 better than one might be led to suppose from Mr. Dufton's comments in his letter2 under the above title.
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References
Vide ” The Boston Cooking-School Cook Book”, revised edition, 1933, p. 239 et seq.
NATURE, 136, 796, November 16, 1935.
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HALL, R., HALL, L. A New Technique in Cookery. Nature 136, 955–956 (1935). https://doi.org/10.1038/136955c0
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DOI: https://doi.org/10.1038/136955c0
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