Experimental Food Science

ISBN-10: 0121579204
ISBN-13: 9780121579203
Edition: 3rd 2002 (Revised)
List price: $99.95
eBook available
This item qualifies for FREE shipping

*A minimum purchase of $35 is required. Shipping is provided via FedEx SmartPost® and FedEx Express Saver®. Average delivery time is 1 – 5 business days, but is not guaranteed in that timeframe. Also allow 1 - 2 days for processing. Free shipping is eligible only in the continental United States and excludes Hawaii, Alaska and Puerto Rico. FedEx service marks used by permission."Marketplace" orders are not eligible for free or discounted shipping.

30 day, 100% satisfaction guarantee

If an item you ordered from TextbookRush does not meet your expectations due to an error on our part, simply fill out a return request and then return it by mail within 30 days of ordering it for a full refund of item cost.

Learn more about our returns policy

eBooks Starting from $72.95
Buy
what's this?
Rush Rewards U
Members Receive:
coins
coins
You have reached 400 XP and carrot coins. That is the daily max!

Study Briefs

Limited time offer: Get the first one free! (?)

All the information you need in one place! Each Study Brief is a summary of one specific subject; facts, figures, and explanations to help you learn faster.

Add to cart
Study Briefs
Periodic Table Online content $4.95 $1.99
Add to cart
Study Briefs
Writing a Scientific Report Online content $4.95 $1.99

Customers also bought

Loading
Loading
Loading
Loading
Loading
Loading
Loading
Loading
Loading
Loading

Book details

List price: $99.95
Edition: 3rd
Copyright year: 2002
Publisher: Elsevier Science & Technology Books
Publication date: 10/28/1990
Binding: Hardcover
Pages: 541
Size: 6.73" wide x 9.76" long x 0.43" tall
Weight: 2.486
Language: English

Food Experimentation: Food Experimentation
Planning the Experiment
Evaluating Food by Objective Methods
Evaluating Food by Sensory Methods
Preparing the Report
Food Science Today: Introduction to Food Science
Eggs
Milk and Milk Products
Meat
Poultry
Fish
Food Microbiology
Food Preservation
Fruits and Vegetables
Fats and Their Lipid Constituents
Starch
Flour
Leavening Agents
Yeast Breads
Quick Breads, Extruded Foods, and Pasta
Shortened Cakes
Pastry and Cookies
Sugars and Alternative Sweetners
Crystallization
Appendixes: Basic Formulas and Procedures
Conversion Tables for Oven Temperatures
Sources of Equipment
Improvised Tests
Table for Sensory Difference Tests
Each chapter includes references
Index

×
Free shipping on orders over $35*

*A minimum purchase of $35 is required. Shipping is provided via FedEx SmartPost® and FedEx Express Saver®. Average delivery time is 1 – 5 business days, but is not guaranteed in that timeframe. Also allow 1 - 2 days for processing. Free shipping is eligible only in the continental United States and excludes Hawaii, Alaska and Puerto Rico. FedEx service marks used by permission."Marketplace" orders are not eligible for free or discounted shipping.

Learn more about the TextbookRush Marketplace.

×