{"title":"4 The Art of Cooking Embraces the Science of Atoms (1800–1900)","authors":"","doi":"10.7312/cros19292-006","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":164576,"journal":{"name":"Cook, Taste, Learn","volume":"7 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2020-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Cook, Taste, Learn","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.7312/cros19292-006","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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