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.
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.
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