Food chemistry laboratory, the: a manual for experimental foods, dietetics, and food scientists, second edition
Auteur :
Weaver, Connie M. / Daniel, James R.
Éditeur :
Taylor & Francis Ltd
ISBN :
9781138426498
Date de publication :
2 août 2017
Dimensions :
28,0 x 21,0 cm
Poids :
440 g
Langue :
Anglais
Pays d'origine :
Grande Bretagne
Offers students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project. This work includes fresh exercises in the areas of physical properties, lipids, proteins, and gelatin. It includes a brief introduction to each laboratory exercise and a listing of materials needed.