Simple kitchen experiments
learning science with everyday foods
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Author
Contributions
- Zweifel, Frances W., ill. - Contributor
Publication
1993 - Sterling Pub. Co., New York, New York (State)
Language
English
Word Count
32,000 words, Guess
Page Count
128 pages
Identifiers
- Internet Archivesimplekitchenexp00mand
- Internet Archivesimplekitchenexp0000mand
- Internet Archivesimplekitchenexp0000mand_h1s5
- ISBN-100806984147
- ISBN-139780806984148
and 6 more
- Goodreads4724784
- LibraryThing979313
- Library of Congress Control Number92041479
- OCLC Control Number27221622
- Better World Books9780806984148
- Open LibraryOL1736423M
Classifications
- DDC641.3
- LCCTX355 .M355 1993
Description
Includes a variety of simple experiments involving food and cooking principles examining such questions as the effects of heat on different foods, the difference between baking powder and baking soda, and the role of salt.
Subjects
Topics
Other Editions
- Simple kitchen experiments: learning science with everyday foods
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