The Food Chemistry Laboratory (PDF)
A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition
(Sprache: Englisch)
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...
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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.
Autoren-Porträt von Connie M. Weaver, James R. Daniel
Connie M. Weaver, James R. Daniel
Bibliographische Angaben
- Autoren: Connie M. Weaver , James R. Daniel
- 2003, 2. Auflage, 152 Seiten, Englisch
- Verlag: Taylor & Francis
- ISBN-10: 1420058304
- ISBN-13: 9781420058307
- Erscheinungsdatum: 26.02.2003
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
eBook Informationen
- Dateiformat: PDF
- Größe: 2.10 MB
- Ohne Kopierschutz
- Vorlesefunktion
Sprache:
Englisch
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