Experimental food science

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.

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Subject(s)Design and technology, Food Preparation and Nutrition
Author(s)Marjorie P Penfield, Ada Marie Campbell
Age14-16
Published1990
Published by

Shelf referenceA 600.664 PEN
ISN/ISBN9780124120235
Direct URLhttps://www.stem.org.uk/x8vh8

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