The Chemistry of Pigments and Dyes: Molecular Orbitals, Coordination Polymers, and the Industrial Synthesis of Color
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3 pages
Organic Chemistry
The Science of Chocolate: Cacao Polymorphism, Tempering Kinetics, Rheology, and Conching Physics
The Science of Coffee: Processing Fermentation, Roasting Thermodynamics, Extraction Fluid Dynamics, and Sensory Chemistry
