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Experimental Food Science

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ISBN-10: 0121579204

ISBN-13: 9780121579203

Edition: 3rd 2002 (Revised)

Authors: Marjorie P. Penfield, Ada Marie Campbell, Steve Taylor

List price: $99.95
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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