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Fra kompositoriske overvejelser tomat lag ville forventes at have en relativt høj varme kapacitet og lav ledningsevne. Dermed fungerer som en buffer mellem mozzarella og bages dejen.
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The Thermodynamics of Pizza (Den Termodynamik af Pizza)
(book)
by Harold J. Morowitz
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| Language: | Danish |
| Submitted by: | Bookfail |
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