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Index
Cover
Title
Copyright
Contents
INTRODUCTION
1. Measuring and Weighing
2. Foams
3. Emulsions
4. Colloids, Gels, and Suspensions
5. Oils and Fats
6. Solutions
7. Crystallization
8. Protein Chemistry
9. Biology
10. Scaling Recipes Up and Down
11. Heating
12. Acids and Bases
13. Oxidation and Reduction
14. Boiling, Freezing, and Pressure
INDEX
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