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The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition - Contemporary Food Science Weaver, Connie M. (Purdue University, West Lafayette, Indiana, USA) 2nd edition
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The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition - Contemporary Food Science
Weaver, Connie M. (Purdue University, West Lafayette, Indiana, USA)
Offers students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project. This work includes fresh exercises in the areas of physical properties, lipids, proteins, and gelatin. It includes a brief introduction to each laboratory exercise and a listing of materials needed.
150 pages
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | August 2, 2017 |
| ISBN13 | 9781138426498 |
| Publishers | Taylor & Francis Ltd |
| Pages | 150 |
| Dimensions | 150 × 220 × 20 mm · 440 g |
| Language | English |
| Series Editor | Clydesdale, Fergus M. |
