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SPU27 13 Diffusion 130929 0830 ATK Scrambled Eggs m4v
SPU27 13 Energy 131011 0927 McGee Energy m4v
SPU27 13 Intro 130901 v2 Science1 Fats carbs proteins m4v
SPU27 13 Heat Transfer 131004 1004 Myhrvold Caramelized Carrot Soup m4v
SPU27 13 Fermentation 1311008 YT 1108 ScienceX Fermentation3 m4v
SPU27 13 Heat Transfer 130928 02 01 Ruscalleda Flour balls m4v
Science & Cooking: From Haute Cuisine to Soft Matter Science | Harvard X on edX | About Video
