Food Science Laboratory Manual

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Food Science Laboratory Manual image
ISBN-10:

0023601922

ISBN-13:

9780023601927

Edition: 1
Released: Aug 21, 1997
Publisher: Pearson
Format: Paperback, 212 pages

Description:

For courses in Introductory Food Science, Food Preparation where chemistry is required, and for Experimental Foods.This practical lab manual combines an experimental approach to the study of ingredient function with preparation methods to acquaint the student with a wide variety of quality products. It introduces the use of fat replacers in frozen desserts, salad dressings, and batters and doughs, and includes the use of gums and stabilizers in some products. A wide variety of preparation methods for fruits, vegetables, and legumes is included. This book is intended to be used as a supplement for Foods and Food Science texts, especially Charley and Weaver's latest edition.

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