Experimental Food Science

Kobo ebook | December 2, 2012

bySteve Taylor, Marjorie P. Penfield, Ada Marie Campbell

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This textbook presents the scientific basis for understanding the nature of food and the principles of experimental methodology as applied to food. It reviews recent research findings and specific technological advances related to food. Taking an experimental approach, exercises are included at the end of each chapter to provide the needed experience in planning experiments. Emphasizing the relationships between chemical and physical properties, basic formulas and procedures are included in the appendix.

Key Features
* Demonstrates the relationships among composition, structure, physical properties, and functional performance in foods
* Suggested exercises at the end of each chapter provide students with needed experience in designing experiments
* Extensive bibliographies of food science literature
* Appendix of basic formulas and procedures

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From the Publisher

This textbook presents the scientific basis for understanding the nature of food and the principles of experimental methodology as applied to food. It reviews recent research findings and specific technological advances related to food. Taking an experimental approach, exercises are included at the end of each chapter to provide the ne...

Format:Kobo ebookPublished:December 2, 2012Publisher:Elsevier ScienceLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0323140041

ISBN - 13:9780323140041

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