The food chemistry laboratory : a manual for experimental foods, dietetics, and food scientists

Author(s): Weaver, Connie, 1950-
Location:
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Subjects: Food--Analysis--Laboratory manuals
Food--Composition--Laboratory manuals
Formats: Print
Material Type: Books
Language: English
Audience: Unspecified
Edition: 2nd ed. / Connie M. Weaver, James R. Daniel
Published: Boca Raton, Fla. : CRC Press, c2003
Series: CRC series in contemporary food science
LC Classification: T, TX
Physical Description: 137 p. : ill. ; 28 cm
Table of Contents: 1. Literature Search
2. Evaluation of Foods
3. Objective Methods
4. Sensory Methods
5. Laboratory Notebook
6. Style Guide for Research Papers
7. Individual Project
8. Laboratory: Sensory Evaluation of Foods
9. Laboratory: Objective Evaluation of Foods
10. Laboratory: Physical Properties of Foods
11. Laboratory: Dispersion of Matter
12. Laboratory: Lipids
13. Laboratory: Amino Acids, Proteins, and Maillard Browning
14. Laboratory: Gelatin
15. Laboratory: Carbohydrates
16. Laboratory: Flour Mixtures
17. Laboratory: Pigments
18. Laboratory: Pectin
19. Laboratory: Synthesized Carbohydrate Food Gums
20. Equipment Guide
Appendix
Index
Additional Authors: Daniel, James
Notes: LCCN: 2002038797
ISBN: 0849312930 (alk. paper)
Includes bibliographical references (p. 1-3) and index
OCLC Number: 50919784
ISBN/ISSN: 0849312930