Food Chemistry: A Laboratory Manual

Food Chemistry: A Laboratory Manual

A superb educational resource for students of food science andtechnology

Food Chemistry: A Laboratory Manual is a valuable source of ideasand guidance for students enrolled in food chemistry laboratorycourses required as part of an Institute of FoodTechnologists-approved program in food science and technology.Based on Professor Dennis D. Miller's popular food chemistry courseat Cornell University, it is appropriate for courses offered atboth the undergraduate and graduate levels. From buffer systems toenzymatic browning, chemical leavening to meat tenderizers, itcovers all topics generally addressed in contemporary foodchemistry courses. Chapters feature:
* A concise review of important chemical principles
* Chemical structures and equations
* An experiment illustrating several key aspects of the topic underdiscussion
* A list of apparatus, instruments, reagents, and other materialsrequired to perform the experiment
* Illustrated, step-by-step instructions on how to perform theexperiment
* Data analysis tips and spreadsheet information (whereappropriate)
* Extensive problem sets to help reinforce key concepts andprocesses covered
* Useful formulas, equations, and calculations
* Extensive references to supplementary readings

Companion Web site: Access this site by visitingwww.wiley.com/

The Food Chemistry: A Laboratory Manual companion Web sitefeatures:
* Valuable supplemental material
* References from the Manual
* Links to other food chemistry sites
* Study questions and answers
* Lab report templates
Country USA
Brand Wiley
Manufacturer Wiley-Interscience
Binding Paperback
UnitCount 1
EANs 9780471175438
ReleaseDate 0000-00-00

Country	USA
Brand	Wiley
Manufacturer	Wiley-Interscience
Binding	Paperback
UnitCount	1
EANs	9780471175438
ReleaseDate	0000-00-00

Food Chemistry: A Laboratory Manual

You might also like...