5398694
9780132353281
Experimental Foods Lab Manual 2
by McWilliams, Margaret
About this item
- Condition: Good
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- Provider Rating: 75%
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- Comments: This book, with its worn spine, annotated pages, and rich history, is a prime example of how second-hand literature can offer more than just a story. It provides a tangible connection to the past, a glimpse into the lives of previous readers, and a practical resource for current ones. Despite its imperfections, or perhaps because of them, this book stands as a valuable and meaningful addition to any reader's collection. By embracing its condition and the journey it represents, we can appreciate the deeper n
Product details
- ISBN-13: 9780132353281
- ISBN: 0132353288
- Publication Date: 2007
- Publisher: Prentice Hall
AUTHOR
SUMMARY
Completely revised in a new 2nd edition, this laboratory manual is designed to help readers illustrate many of the principles of food science. Careful preparation and evaluation of the samples in each experiment develop important laboratory skills. Analysis of the results promotes understanding of the principles demonstrated in each experiment and learning is reinforced by written responses to the study questions at the end of each experiment. Experiments for studying crystallization, starch, fruits and vegetables, fats and oils, dairy products, meats, fish and poultry, eggs, leavening agents, baked products and food preservation are presented.McWilliams, Margaret is the author of 'Experimental Foods Lab Manual 2 ', published 2007 under ISBN 9780132353281 and ISBN 0132353288.
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