Reading List :
نویسنده
چکیده
1. SBrown, W. H.; Poon, T. (2005). Introduction to organic chemistry (3rd ed.). Wiley. 2. B.O Friberg. Professional Pastry Chef. John Wiley and Sons. ISBN 0471218251 3. McGee, Harold (2004). On Food and Cooking (Revised Edition). Scribner. ISBN 0684-80001-2. pp 33–39, "Butter and Margarine" 4. Dalby, Andrew (2003). Food in the Ancient World from A to Z, 65. Google Print. ISBN 0-415-23259-7 (accessed November 16, 2005). Also available in print from Routledge (UK). 5. Jaine, Tom, and Soun Vannithone. The Oxford Companion to Food. New York: Oxford UP, 1999. I :
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