Science in the Kitchen-October 2022 : Water: The Source of Life and the Indispensable Element of the Kitchen
| dc.authorid | 0000-0001-6391-4887 | |
| dc.contributor.author | Doğan, Murat | |
| dc.date.accessioned | 2025-03-03T13:04:28Z | |
| dc.date.available | 2025-03-03T13:04:28Z | |
| dc.date.issued | 2022 | |
| dc.department | Güzel Sanatlar Fakültesi | |
| dc.description.abstract | Water, composed of two hydrogen atoms and one oxygen atom, may seem simple at first glance, but its mysterious properties make it one of the most fundamental substances in our world. This colorless, tasteless, and odorless liquid is essential for the continuation of life and serves as the most vital resource for all living beings. Water exhibits unique physical and chemical properties that set it apart from other substances, and these properties are crucial for sustaining life. Additionally, understanding water’s role in food preparation is equally important. | |
| dc.identifier.issue | 10 | |
| dc.identifier.uri | https://hdl.handle.net/11363/9527 | |
| dc.identifier.volume | 24 | |
| dc.language.iso | en | |
| dc.publisher | İstmag Magazin Gazetecilik | |
| dc.relation.ispartof | Yemek Zevki Magazine | |
| dc.relation.publicationcategory | Diğer | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.title | Science in the Kitchen-October 2022 : Water: The Source of Life and the Indispensable Element of the Kitchen | |
| dc.type | Contribution To Periodical |
