EXPERIMENTAL FOOD SCIENCEAuthor: Third Edition Marjorie Penfield , University of Tennesee, Knoxville, U.S.A. Ada Campbell , University of Tennessee, Knoxville, U.S.A. Steve Taylor , University of Nebraska, Lincoln, U.S.A.
Publish date: Oktober 1990
This textbook presents the scientific basis for understanding the nature of food and the principles of experimental methodology as applied to food. It reviews recent research findings and specific technological advances related to food. Taking an experimental approach, exercises are included at the end of each chapter to provide the needed experience in planning experiments. Emphasizing the relationships between chemical and physical properties, basic formulas and procedures are included in the appendix.