Food Chemistry: A Laboratory Manual
Food Chemistry: A Laboratory Manual Books
Product Description
A superb educational resource for students of food science and technology
Food Chemistry: A Laboratory Manual is a valuable source of thoughts 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 well loved food chemistry course at Cornell University, it is apt 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. Chapters feature:
* A concise review of vital chemical principles
* Chemical structures and equations
* An experiment illustrating several key aspects of the topic below discussion
* A list of apparatus, instruments, reagents, and other materials required to perform the experiment
* Illustrated, step-by-step instructions on how to perform the experiment
* Data analysis tips and spreadsheet in rank (where apt)
* Extensive problem sets to help reinforce key concepts and processes covered
* Helpful formulas, equations, and calculations
* Extensive references to supplementary readings
Companion Web site: Access this site by visiting www.wiley.com/
The Food Chemistry: A Laboratory Manual companion Web site features:
* Valuable supplemental material
* References from the Manual
* Links to other food chemistry sites
* Study questions and answers
* Lab report templates
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