The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition
(Bog, Paperback / softback, Engelsk)
Forlag:
Taylor & Francis Inc
- Type: Bog
- Format: Paperback / softback
-
Sprog:
Engelsk
- ISBN-13: 9780849312939
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Formater og udgaver
Beskrivelse
Offers students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project. This work includes fresh exercises in the areas of physical properties, lipids, proteins, and gelatin. It includes a brief introduction to each laboratory exercise and a listing of materials needed.
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Alle detaljer
| Forlag | Taylor & Francis Inc |
| Forfattere | Connie M. Weaver, James R. Daniel |
| Type | Bog |
| Format | Paperback / softback |
| Sprog | Engelsk |
| Udgave | 2 ed |
| Udgivelsesdato | 26-02-2003 |
| Første udgivelsesår | 2003 |
| Serie | Contemporary Food Science |
| Illustrationer | 16 Tables, black and white; 20 Halftones, black and white; 31 Illustrations, black and white |
| Originalsprog | United States |
| Sideantal | 150 |
| Indbinding | Paperback / softback |
| Forlag | Taylor & Francis Inc |
| Serieredaktør | Fergus M. Clydesdale |
| Sideoplysninger | 150 pages, 16 Tables, black and white; 20 Halftones, black and white; 31 Illustrations, black and wh |
| Mål | 278 x 207 x 9 |
| ISBN-13 / EAN-13 | 9780849312939 |