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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Bibliografische gegevens
Hoofdauteur: Weaver, Connie M.
Formaat: Boek
Taal:Undetermined
Gepubliceerd in: Boca Raton, FL. CRC Press 2003
Onderwerpen:
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Thư viện lưu trữ: Trung tâm Học liệu Trường Đại học Cần Thơ
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008 210402s9999 xx 000 0 und d
020 |c 34.02 
082 |a 664.07 
082 |b W363 
100 |a Weaver, Connie M. 
245 4 |a The food chemistry laboratory : 
245 2 |b A manual for experiemntal foods, dietetics, and food scientists 
245 0 |c Connie M. Weaver, James R. Daniel 
260 |a Boca Raton, FL. 
260 |b CRC Press 
260 |c 2003 
520 |a 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. 
526 |a Hóa học thực phẩm,Hóa học thực phẩm 
526 |b SP184,NS318 
650 |a Food,Food 
650 |x Analysis,Composition 
904 |i Minh 
980 |a Trung tâm Học liệu Trường Đại học Cần Thơ