Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists

Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists by Connie M. Weaver, Purdue Research Foun

By: Connie M. Weaver, Purdue Research Foun

$53.50
 
 
ISBN
9780203009529
Date Released
Binding
eBook
 
 

Out Of Print

Description
Information
A laboratory course in food chemistry is required for food science and dietetics majors, as well as some nutrition majors. A popular book in its first edition, The Food Chemistry Laboratory, Second Edition continues to provide students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project. Presenting experiments that can be completed without requiring extensive student laboratory facilities, it includes new exercises in the areas of physical properties, lipids, proteins, and gelatin. Also new in this edition are a brief introduction to each laboratory exercise and a listing of materials needed, approximate time needed for completion, and possible complications and/or pitfalls.
ISBN:
9780203009529
Publication Date:
27 / 03 / 1996

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