The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition
(Bog, Hardback, Engelsk)
Forlag:
Taylor & Francis Ltd
- Type: Bog
- Format: Hardback
-
Sprog:
Engelsk
- ISBN-13: 9781138426498
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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 Ltd |
| Forfattere | Connie M. Weaver, James R. Daniel |
| Type | Bog |
| Format | Hardback |
| Sprog | Engelsk |
| Udgave | 2 ed |
| Udgivelsesdato | 02-08-2017 |
| Første udgivelsesår | 2017 |
| Serie | Contemporary Food Science |
| Originalsprog | United Kingdom |
| Sideantal | 150 |
| Indbinding | Hardback |
| Forlag | Taylor & Francis Ltd |
| Serieredaktør | Fergus M. Clydesdale |
| Sideoplysninger | 150 pages |
| Mål | 280 x 210 |
| ISBN-13 / EAN-13 | 9781138426498 |