Cooking, most anthropologists believe, is a skill our ancient ancestors acquired relatively late in the timeline of human evolution, long after they had already learned to build fires for warmth and light. Cut marks on animal bones offer evidence that hominids were consuming meat nearly two million years ago.
Assessment of the association between health problems and cooking fuel type, and barriers towards clean cooking among rural household people in Bangladesh
Application of ohmic heating in cooking mixtures of brown rice and whole grains: total phenolic content, antioxidant activities, vitamin B1, some minerals, and energy consumption
Cows’ and buffalo milk for cooked fresh cheese: preliminary comparison of the cheese-making efficiency and quality of griddled acid/heat-coagulated Paneer and rennet-coagulated Tosella/Schiz
Cellulose and lignin purified from Metroxylon sagu palm fronds by a new technology with 2-methylanthraquinone cooking and peroxymonosulfuric acid bleaching
Stable diesel microemulsion using diammonium ionic liquids and their effects on fuel properties, particle size characteristics and combustion calculations
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