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A. G. (30.10.2013 0:01) :
I decided to update the books on the reader.
The chemistry section. There are really cool science-pop books.
But!
This is!!! to
What is it???! to
Physical and chemical bases of salting and fermentation of vegetables.
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My friend once wrote a course on the topic: "Denaturation of proteins in the thermal processing of classical shnizel". There are charts, conclusions, dependencies of temperature and duration of exposure, etc.
His specialization is "Food Technology".