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The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition - Contemporary Food Science Weaver, Connie M. (Purdue University, West Lafayette, Indiana, USA) 2.º edición
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The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition - Contemporary Food Science
Weaver, Connie M. (Purdue University, West Lafayette, Indiana, USA)
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.
150 pages
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 2 de agosto de 2017 |
| ISBN13 | 9781138426498 |
| Editores | Taylor & Francis Ltd |
| Páginas | 150 |
| Dimensiones | 150 × 220 × 20 mm · 440 g |
| Lengua | Inglés |
| Editor de series | Clydesdale, Fergus M. |
