The food chemistry laboratory : A manual for experiemntal foods, dietetics, and food scientists

A popular book in its first edition, The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition continues to provide students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project. Pre...

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Đã lưu trong:
Chi tiết về thư mục
Tác giả chính: Weaver, Connie M.
Định dạng: Sách
Ngôn ngữ:Undetermined
Được phát hành: Boca Raton, FL. CRC Press 2003
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Thư viện lưu trữ: Trung tâm Học liệu Trường Đại học Cần Thơ
Miêu tả
Tóm tắt:A popular book in its first edition, The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, 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, in many cases, without requiring extensive student laboratory facilities, the authors include 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.