References

References Incropera, F.P. and De Witt, D.P., Introduction to Heat Transfer, Second Edition, John Wiley & Sons, New York, NY, 1990. McGee, H., On Food and Cooking: The Science and Lore of the Kitchen, Simon and Schuster, New York, NY, 1984. Horn, J., Cooking A to Z: The Complete Culinary Reference Source, New and Revised Edition, Cole Group, Santa Rosa, CA, 1997. Wolke, R.L., What Einstein Told His Cook, W.W. Norton & Company, New York, 2002. TOC     << | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | >> HOME | GENERAL INFO | LECTURE NOTES | SYLLABUS | HOMEWORK | LAB INFO Send questions and comments to Haruna Tada ©2002 Mechanical Engineering Department*Tufts University*Medford, MA 02155