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The Food Chemistry Laboratory
A Manual For Experimental Foods, Dietetics, And Food Scientists, Second Edition
language: english
Publisher:
TAYLOR & FRANCIS INC, February of 2003 ‧
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78,53€
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SYNOPSIS
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.
DETAILS
| Property | Description |
|---|---|
| ISBN: | 9780849312939 |
| Publisher: | TAYLOR & FRANCIS INC |
| Release Date: | February of 2003 |
| Language: | English |
| Cover: | Softcover |
| Pages: | 150 |
| Format: | Book |
| Collection: | Contemporary Food Science |
| Categories: |
Books in English
>
Social Sciences and Humanities
>
History and Scientific Methodology
Books in English > Others |
| EAN: | 9780849312939 |
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