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Fennema’s food chemistry
(CRC Press, 2017)
The food chemistry laboratory : a manual for experimental foods, dietetics, and food scientists
(CRC Press, 2005)
Presenting experiments that can be completed, in many cases, without requiring extensive student laboratory facilities, the authors include new exercises in the areas of physical properties, lipids, proteins, and gelatin. ...
Physical properties of foods : novel measurement techniques and applications
(CRC Press, 2012)
The book presents principles and measurement techniques, highlighting the latest methods and their ability to replace the traditional costly, time-consuming ones. It also covers the application of the measurements to ...