Food Science Laboratory Manual / Karen S. Jamesen

For courses in Introductory Food Science, Food Preparation where chemistry is required, and for Experimental Foods.This practical lab manual combines an experimental approach to the study of ingredient function with preparation methods to acquaint the student with a wide variety of quality products. It introduces the use of fat replacers in frozen desserts, salad dressings, and batters and doughs, and includes the use of gums and stabilizers in some products. A wide variety of preparation methods for fruits, vegetables, and legumes is included. This book is intended to be used as a supplement for Foods and Food Science texts, especially Charley and Weaver's latest edition.
Now you can buy Books online in USA,UK, India and more than 100 countries.
*Terms and Conditions apply
Disclaimer: All product data on this page belongs to .
No guarantees are made as to accuracy of prices and information.