The Science of Cooking: Educational Insights from Eggs

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DOI:10.1021/acs.jchemed.4c01436
作者：Mengyao Li,?Lili Yao,?Xinyue Wu,?Fang Xu and Feng Wang*,?
文献类型：期刊论文
补充材料：只需要正文

American Chemical Society (ACS)

Abstract：This article explores the educational value of the “Science and Cooking” course, which integrates chemistry into both theoretical instruction and hands-on student experiments. Using eggs as

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