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Article: The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, 2nd Edition.(Book Review)
- Article from:
- Food Trade Review
- Article date:
- September 1, 2003
CopyrightCOPYRIGHT 2003 Food Trade Press Ltd. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Connie M. Weaver and James R. Daniel Published 2003 Paperback 137 Pages Price: 50.00 [pounds sterling] (USA: CRC Press)
A popular book in its first edition, The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, 2nd Edition continues to provide students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project. Presenting experiments that can be completed, in many cases without requiring extensive student laboratory facilities, the authors include new exercises in the areas of physical properties. Lipids. Proteins and gelatin. Also new in this edition are a brief ...