01461nam a2200253Ia 4500 CTU_98334 210402s9999 xx 000 0 und d 34.02 664.07 W363 Weaver, Connie M. The food chemistry laboratory : A manual for experiemntal foods, dietetics, and food scientists Connie M. Weaver, James R. Daniel Boca Raton, FL. CRC Press 2003 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. Hóa học thực phẩm,Hóa học thực phẩm SP184,NS318 Food,Food Analysis,Composition Minh Trung tâm Học liệu Trường Đại học Cần Thơ