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Completely revised in a new edition, this laboratory manual is designed to help readers illustrate many of the principles of food science. Careful preparation and evaluation of the samples in each experiment develop important laboratory skills. 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. Experiments for studying crystallization, starch, fruits and vegetables, fats and oils, dairy products, meats, fish and poultry, eggs, leavening agents, baked products and food preservation are presented.
3. Fruits and Vegetables.
4. Fats and Oils.
5. Dairy Products.
6. Meats, Fish and Poultry.
8. Leavening Agents.
10. Shortened Cakes.
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.