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The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition - Contemporary Food Science 2. udgave
Connie M. Weaver
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The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition - Contemporary Food Science 2. udgave
Connie M. Weaver
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.
152 pages, 31 black & white illustrations, 16 black & white tables, 20 black & white halftones
| Medie | Bøger Paperback Bog (Bog med blødt omslag og limet ryg) |
| Udgivet | 26. februar 2003 |
| ISBN13 | 9780849312939 |
| Forlag | Taylor & Francis Inc |
| Antal sider | 150 |
| Mål | 207 × 278 × 9 mm · 394 g |
| Sprog | Engelsk |
| Serieredaktør | Clydesdale, Fergus M. |
Se alt med Connie M. Weaver ( f.eks. Paperback Bog og Hardcover bog )