Experimental Food Science, 4th Edition demonstrates the relationship among composition, structure, physical properties, and functional properties in foods. Each chapter ends with suggested excercises to help the reader design experiments. This is now the fourth edition of the original classic, Experimental Study of Food, published by Houghton Mifflin.
New to This Edition:
* Sections on fat replacers, non-nutritive sweeteners and modified startches;
* Advancements in food preservation methods
* Ethical issues, including human rights, safety issues, and plagarism when setting up experiements
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By Marjorie P. Penfield and Ada Marie Campbell
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