Penfield, M: Experimental Food Science
Fr. 137.00
inkl. gesetzl. MwSt.,
Beschreibung
Produktdetails
Einband
Gebundene Ausgabe
Erscheinungsdatum
01.01.1990
Herausgeber
Steve TaylorVerlag
ElsevierSeitenzahl
541
Maße (L/B/H)
26/18.1/2.8 cm
Gewicht
1202 g
Auflage
3rd edition
Sprache
Englisch
ISBN
978-0-12-157920-3
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. Key Features
* Demonstrates the relationships among composition, structure, physical properties, and functional performance in foods
* Suggested exercises at the end of each chapter provide students with needed experience in designing experiments
* Extensive bibliographies of food science literature
* Appendix of basic formulas and procedures
* Demonstrates the relationships among composition, structure, physical properties, and functional performance in foods
* Suggested exercises at the end of each chapter provide students with needed experience in designing experiments
* Extensive bibliographies of food science literature
* Appendix of basic formulas and procedures
Noch keine Bewertungen vorhanden
Verfassen Sie die erste Bewertung zu diesem Artikel
Helfen Sie anderen Kundinnen und Kunden durch Ihre Meinung.