Title The food chemistry laboratory : a manual for experimental foods, dietetics, and food scientists

Edition Second edition / Connie M. Weaver, James R. Daniel Published Boca Raton, FL : CRC Press, 2003

Copies

Location	Call no.	Vol.	Availability
MELB	664 Wea/Fcl 2003		AVAILABLE

Description 137 pages : illustrations ; 28 cm Series Contemporary food science CRC series in contemporary food science. Contents 1. Literature Search -- 2. Evaluation of Foods -- 3. Objective Methods -- 4. Sensory Methods -- 5. Laboratory Notebook -- 6. Style Guide for Research Papers -- 7. Individual Project -- 8. Laboratory: Sensory Evaluation of Foods -- 9. Laboratory: Objective Evaluation of Foods -- 10. Laboratory: Physical Properties of Foods -- 11. Laboratory: Dispersion of Matter -- 12. Laboratory: Lipids -- 13. Laboratory: Amino Acids, Proteins, and Maillard Browning -- 14. Laboratory: Gelatin -- 15. Laboratory: Carbohydrates -- 16. Laboratory: Flour Mixtures -- 17. Laboratory: Pigments -- 18. Laboratory: Pectin -- 19. Laboratory: Synthesized Carbohydrate Food Gums -- 20. Equipment Guide Notes Previous ed.: / by Connie M. Weaver. 1996 Bibliography Includes bibliographical references and index Subject Food -- Analysis -- Laboratory manuals. Food -- Composition -- Laboratory manuals. Genre/Form Laboratory manuals. Laboratory manuals. Handbooks and manuals. Author Daniel, James R. LC no. 2002038797 ISBN 0849312930 alkaline paper

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