Ship-Ship-Hooray! Free Shipping on $25+ Details >
Experimental Foods Laboratory Manual

Experimental Foods Laboratory Manual - 6th edition

Experimental Foods Laboratory Manual - 6th edition

ISBN13: 9780130394835

ISBN10: 0130394831

Experimental Foods Laboratory Manual by Margaret McWilliams - ISBN 9780130394835
Edition: 6TH 05
Copyright: 2005
Publisher: Prentice Hall, Inc.
Published: 2005
International: No
Experimental Foods Laboratory Manual by Margaret McWilliams - ISBN 9780130394835

ISBN13: 9780130394835

ISBN10: 0130394831

Edition: 6TH 05

Summary

For Experimental Foods Laboratory and Laboratory Food Science courses.

This laboratory manual is designed to help students illustrate many of the principles of food science. Guidelines for careful preparation and evaluation of the samples in each experiment develop important laboratory skills. Guided analysis of the results promotes understanding of the principles demonstrated in each experiment and learning is reinforced by written responses to the study questions at the end of each experiment.

Table of Contents

Table of Contents

1. Crystallization.

2. Starch.

3. Fruits and Vegetables.

4. Fats and Oils.

5. Dairy Products.

6. Meats, Fish and Poultry.

7. Eggs.

8. Leavening Agents.

9. Breads.

10. Shortened Cakes.

11. Pastry.

12. Food Preservation.

Appendix A: Basic Techniques.
Appendix B: Essentials of the Metric System.
Appendix C: Temperature Conversion.
Appendix D: Line Spread Chart.
Appendix E: Average Weight of a Cup of Selected Foods.
Appendix F: Examples of Bibliographic Style.
Index.