EXPERIMENTAL FOODS Laboratory Manual
Completely revised in a new 7th edition, this laboratory manual is designed to help readers illustrate many of the principles of food science. Careful preparation and evaluation of the samples in each experiment develop important laboratory skills. Analysis of the results promotes understanding of t...
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| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
Upper Saddle River, N.J.
Pearson/Prentice Hall
2008
©2008 |
| Edition: | 7th ed |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Add Tag | Summary: | Completely revised in a new 7th edition, this laboratory manual is designed to help readers illustrate many of the principles of food science. Careful preparation and evaluation of the samples in each experiment develop important laboratory skills. Analysis of the results promotes understanding of the principles demonstrated in each experiment and learning is reinforced by written responses to the study questions at the end of each experiment. Experiments for studying crystallization, starch, fruits and vegetables, fats and oils, dairy products, meats, fish and poultry, eggs, leavening agents, baked products and food preservation are presented. For those involved in food science, food service, consumer service facilities or research laboratories |
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| Physical Description: | xii, 405 pages illustrations 28 cm |
| ISBN: | 9780132353281 0132353288 |
The food chemistry laboratory a manual for experimental foods, dietetics and food scientists