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Completely revised in a new 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.
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- PublisherPrentice Hall
- Publication date2007
- ISBN 10 0132353288
- ISBN 13 9780132353281
- BindingPaperback
- Number of pages405
- Rating
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Experimental Foods
Published by
Prentice Hall
(2007)
ISBN 10: 0132353288
ISBN 13: 9780132353281
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paperback
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