Food Chemistry: A Laboratory Manual Book

A superb educational resource for students of food science and technology Food Chemistry: A Laboratory Manual is a valuable source of ideas and guidance for students enrolled in food chemistry laboratory courses required as part of an Institute of Food Technologists-approved program in food science and technology. Based on Professor Dennis D. Miller's popular food chemistry course at Cornell University, it is appropriate for courses offered at both the undergraduate and graduate levels. From buffer systems to enzymatic browning, chemical leavening to meat tenderizers, it covers all topics generally addressed in contemporary food chemistry courses. The Food Chemistry: A Laboratory Manual companion Web site features: * Valuable supplemental material * References from the Manual * Links to other food chemistry sites * Study questions and answers * Lab report templatesRead More