Experimental Foods Laboratory Manual
| Series: | Food technology |
| Publisher: | Pearson/Prentice Hall |
| Subject: | Cookery--Study and teaching, Food--Research |
| Authors: | Margaret McWilliams |
| Pages: | 405 pages |
| Binding: | Hardcover |
| ISBN: | 9780132353281 |
| Call No: | TX 661. M188 2008 |
Completely revised in a new 2nd 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. For those involved in food science, food service, consumer service facilities or research laboratories.