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Einband grossThe Food Chemistry Laboratory
ISBN/GTIN

The Food Chemistry Laboratory

E-BookPDF0 - No protectionE-Book
152 Seiten
Englisch
Taylor & Franciserschienen am26.02.20032. Auflage
A laboratory course in food chemistry is required for food science and dietetics majors, as well as some nutrition majors. A popular book in its first edition, The Food Chemistry Laboratory, Second 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 without requiring extensive student laboratory facilities, it includes new exercises in the areas of physical properties, lipids, proteins, and gelatin. Also new in this edition are a brief introduction to each laboratory exercise and a listing of materials needed, approximate time needed for completion, and possible complications and/or pitfalls.mehr
Verfügbare Formate
TaschenbuchKartoniert, Paperback
EUR99,50
E-BookPDF0 - No protectionE-Book
EUR97,49

Produkt

KlappentextA laboratory course in food chemistry is required for food science and dietetics majors, as well as some nutrition majors. A popular book in its first edition, The Food Chemistry Laboratory, Second 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 without requiring extensive student laboratory facilities, it includes new exercises in the areas of physical properties, lipids, proteins, and gelatin. Also new in this edition are a brief introduction to each laboratory exercise and a listing of materials needed, approximate time needed for completion, and possible complications and/or pitfalls.
Details
Weitere ISBN/GTIN9781420058307
ProduktartE-Book
EinbandartE-Book
FormatPDF
Format Hinweis0 - No protection
Erscheinungsjahr2003
Erscheinungsdatum26.02.2003
Auflage2. Auflage
Seiten152 Seiten
SpracheEnglisch
Dateigrösse2202 Kbytes
Artikel-Nr.4787295
Rubriken
Genre9200

Inhalt/Kritik

Inhaltsverzeichnis
Literature Search. Evaluation of Foods. Objective Methods. Sensory Methods. Laboratory Notebook. Style Guide for Research Paper. Individual Project. LABORATORY: Sensory Evaluation of Foods. Laboratory Objective Evaluation of Foods. Physical Properties of Foods. Dispersion of Matter. Lipids. Amino Acids, Proteins, and Maillard Browning. Gelatin. Carbohydrates. Flour Mixtures. Pigments. Pectin. Synthesized Carbohydrate Food Gums. Equipment Guide. Appendix. Index.mehr