Food Science Laboratory Manual
Edition: 1998 (Lab Manual)
List price: $75.60
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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.
List price: $75.60
Copyright year: 1998
Publisher: Prentice Hall PTR
Publication date: 8/11/1997
Size: 8.25" wide x 10.75" long x 0.50" tall
Goals. Food Handling, Laboratory, and Measurement Practices. Professional Appearance. Laboratory Procedures. Measurement. Sensory Quality. Beverage Solutions. Coffee and Tea. Solutions and Ice Crystallization. Water Crystallization: Frozen Desserts. Sugar Solutions and Crystallization. Sugar Solutions. Microscopic Examination of Sugar Crystallization. Fats and Oils. Fats, Emulsions, and Salads. Fat as a Frying Media. Milk, Cream, and Milk Products. Milk and Cream. Cocoa. Cheese. Cheese Preparation. Natural vs. Processed Cheese in Preparation. Eggs. Proteins. Safety. Egg White Foams. Meat. Meat and Poultry. Fish. Gelatin. Starches and Cereals. Cereals. Starchy Sauces and Desserts. Fruits. Vegetables. Batters. Flours. Baking Powders and Baking Soda. Batters. Drop Batters. Drop Batters: Muffins. Cakes with Shortening. Sponge, Angel, and Chiffon Cakes. Doughs. Soft Dough: Biscuits. Stiff Dough: Pastry. Soft Dough: Yeast Doughs. Soft and Stiff Dough: Cookies. Stiff Dough: Noodles. Food Preservation and Food Safety. Food Preservation: Canning. Food Preservation: Freezing. Experimental Laboratory in Food Science. Appendix A. Appendix B.