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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.
TITLE: Laboratory Manual for Foods
AUTHOR: Margaret McWilliams
SKU: 9780132353281
PUBLISHER: Pearson Education (US)
DATE PUBLISHED: 19/07/2007
PLACE PUBLISHED: United States
PAGES: 384
BINDING: Paperback / softback
LANGUAGE: English
DIMENSIONS: 210 mm x 276 mm
WEIGHT: 921 gr