Food chemistry a laboratory manual
A superb educational resource for students of food science and technology Food Chemistry: A Laboratory Manual is a valuable source of ideas and guidance for students enrolled in food chemistry laboratory courses required as part of an Institute of Food Technologists-approved program in food science...
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| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
New York
John Wiley & Sons
[1998]
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| Subjects: | |
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| Summary: | A superb educational resource for students of food science and technology Food Chemistry: A Laboratory Manual is a valuable source of ideas and guidance for students enrolled in food chemistry laboratory courses required as part of an Institute of Food Technologists-approved program in food science and technology. Based on Professor Dennis D. Miller's popular food chemistry course at Cornell University, it is appropriate for courses offered at both the undergraduate and graduate levels. From buffer systems to enzymatic browning, chemical leavening to meat tenderizers, it covers all topics generally addressed in contemporary food chemistry courses. |
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| Item Description: | "A Wiley-Interscience publication." |
| Physical Description: | ix, 153 pages illustrations 26 cm |
| Bibliography: | Includes bibliographical references |
| ISBN: | 0471175439 (pbk. : alk. paper) |