About: http://webisa.webdatacommons.org/400338080

Property	Value
http://www.w3.org/1999/02/22-rdf-syntax-ns#type	http://www.w3.org/ns/prov#Entity
http://www.w3.org/ns/prov#value	Wolke, a professor emeritus of chemistry, explains what the Maillard reaction, egg grading, unbleached flour, and other commonplace kitchen occurences and ingredients make to our daily meals.
http://www.w3.org/ns/prov#wasQuotedFrom	cook-book.com