Food Science Laboratory Manual

Karen S. Jamesen

Anno: 1997
Rilegatura: Paperback / softback
Pagine: 212 p.
Testo in English
Dimensioni: 210 x 275 mm
Peso: 499 gr.
  • EAN: 9780023601927
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Descrizione
For courses in Introductory Food Science, Food Preparation where chemistry is required, and for Experimental Foods. This practical lab manual combines an experimental approach to the study of ingredient function with preparation methods to acquaint the student with a wide variety of quality products. It introduces the use of fat replacers in frozen desserts, salad dressings, and batters and doughs, and includes the use of gums and stabilizers in some products. A wide variety of preparation methods for fruits, vegetables, and legumes is included. This book is intended to be used as a supplement for Foods and Food Science texts, especially Charley and Weaver's latest edition.