1 videodisc (DVD) (24 min.) : sound, color ; 4 3/4 in
Summary
This video provides viewers with a comprehensive understanding of three important charactertics and properties that may influence the flavour, texture and appearance in our every day food preparation and their role in the manufacture of food products: enzymes, pectin and pigments
Credits
Presenter, Andy Horvath ; writer/producer, Anne O'Casey ; executive producer, Robyn Holdsworth
Audience
Senior secondary - tertiary
Notes
No rating given
DVD. Region unspecified
DVD
Available for Deakin University staff and students only
