Louise Slade, Scientist Who Studied the Molecules in Food, Dies at 74


By BY CLAY RISEN from NYT Food
https://ift.tt/3mvGPzM
Her research focused on how to keep dough, bread, cookies and crackers tasting delicious even after weeks on a grocery store shelf.
Share:

Related Posts:

No comments:

Post a Comment

Popular Posts

Blog Archive

Powered by Blogger.

Labels

Blog Archive