Ci-dessous, les différences entre deux révisions de la page.
| Les deux révisions précédentes Révision précédente Prochaine révision | Révision précédente Prochaine révisionLes deux révisions suivantes |
| teaching:cuisine_moleculaire [2019/10/13 11:04] – [Références] villersd | teaching:cuisine_moleculaire [2019/11/21 16:39] – [Additifs alimentaires] villersd |
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| * [[https://www.les-additifs-alimentaires.com/]] | * [[https://www.les-additifs-alimentaires.com/]] |
| * [[https://www.additifs-alimentaires.net/index.php]] (site web orienté "bio" | * [[https://www.additifs-alimentaires.net/index.php]] (site web orienté "bio" |
| | * divers |
| | * [[https://twitter.com/T_Fiolet/status/1197168105715380224]] (FIXME) |
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| === Antioxydants === | === Antioxydants === |
| * [[https://www.jenreviews.com/eggs/|11 Health Benefits of Eggs, According to Science]] | * [[https://www.jenreviews.com/eggs/|11 Health Benefits of Eggs, According to Science]] |
| * [[https://www.compoundchem.com/2016/03/26/eggs/|Compound Interest - The Chemistry of Eggs & Egg Shells]] | * [[https://www.compoundchem.com/2016/03/26/eggs/|Compound Interest - The Chemistry of Eggs & Egg Shells]] |
| | * [[https://www.scienceabc.com/eyeopeners/why-does-the-yolk-of-an-overcooked-hard-boiled-egg-become-green.html|Why Does The Yolk Of An Overcooked Hard-Boiled Egg Become Green?]] |
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