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Experimental food science /

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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...

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Bibliographic Details
Main Author: Penfield, Marjorie Porter
Corporate Author: ScienceDirect (Online service)
Other Authors: Campbell, Ada Marie, 1920-
Format: eBook
Language:English
Language Notes:English.
Published: [San Diego] : Academic Press, 1990.
Edition:3rd ed.
Series:Food science and technology (Academic Press)
Subjects:
Food > Analysis > Laboratory manuals.
Food > Composition > Laboratory manuals.
Food.
Food
Aliments.
Aliments > Manuels de laboratoire.
Aliments > Analyse > Manuels de laboratoire.
food.
Food > Analysis
Food > Composition
Experiment
Lebensmittelwissenschaft
Voeding.
Electronic books.
Laboratory Manual
Laboratory manuals
Laboratory manuals.
Manuels de laboratoire.
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Call Number: TX541 .E97 1990
 
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TX541 .E97 1990 Available