Experimental Foods Laboratory Manual Margaret McWilliams

ISBN: 9780916434137

Published: January 28th 1994

Paperback

356 pages


Description

Experimental Foods Laboratory Manual  by  Margaret McWilliams

Experimental Foods Laboratory Manual by Margaret McWilliams
January 28th 1994 | Paperback | PDF, EPUB, FB2, DjVu, AUDIO, mp3, RTF | 356 pages | ISBN: 9780916434137 | 7.14 Mb

Completely revised in a new6th 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.MoreCompletely revised in a new 6th 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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