EXPERIMENTAL FOODS Laboratory Manual

EXPERIMENTAL FOODS Laboratory Manual

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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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Bibliographic Details
Main Author: McWilliams, Margaret (Author)
Format: Book
Language:English
Published: Upper Saddle River, N.J. Pearson/Prentice Hall 2008
©2008
Edition:7th ed
Subjects:
Food > Laboratory manuals > Analysis
Food > Laboratory manuals > Composition
Online Access:Click Here to View Status and Holdings.
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MARC

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520 # # |a 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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