Experimental Food Science 3e - Brossura

Penfield, Marjorie P.

Brossura

ISBN 10: 0124120237 ISBN 13: 9780124120235

Casa editrice: Academic Press, 2012

Riassunto

This textbook presents the scientific basis for understanding the nature of food and the principles of experimental methodology as applied to food. It reviews recent research findings and specific technological advances related to food. Taking an experimental approach, exercises are included at the end of each chapter to provide the needed experience in planning experiments. Emphasizing the relationships between chemical and physical properties, basic formulas and procedures are included in the appendix.

Dettagli dell'edizione

• Editore: Academic Press
• Data di pubblicazione: 2012
• Lingua: Inglese
• ISBN 10: 0124120237
• ISBN 13: 9780124120235
• Rilegatura: Copertina flessibile
• Numero di pagine: 558
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile