9781138426498 - the food chemistry laboratory: a manual for experimental foods, dietetics, and food scientists, second edition (contemporary food science) de weaver, connie m. (13 resultados)
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 257,74
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 257,93
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 281,99
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Librería: Grand Eagle Retail, Bensenville, IL, Estados Unidos de AmericaGrand Eagle Retail
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EUR 284,39
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Hardcover. Condición: new. Hardcover. A popular book in its first edition, The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition continues to provide students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research proj…ect. Presenting experiments that can be completed, in many cases, without requiring extensive student laboratory facilities, the authors include new exercises in the areas of physical properties, lipids, proteins, and gelatin. Also new in this edition are a brief introduction to each laboratory exercise and a listing of materials needed, approximate time needed for completion, and possible complications and/or pitfalls.Tested and refined for over 20 years, and performed by thousands of students, experiments are presented within 12 planned laboratory sessions. This flexible format allows you to create your own laboratory sessions by choosing the number and order of sessions and experiments to be performed. In addition to the well-tested experiments, The Food Chemistry Laboratory, Second Edition provides students with information on accessing food chemistry literature, research proposal preparation, preparing oral and written technical reports, and an evaluation score sheet. Guidelines for preparing laboratory notebooks are also included and a handy appendix allows rapid access to directions for setting up a difference testing experiment. Offers students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project. This work includes fresh exercises in the areas of physical properties, lipids, proteins, and gelatin. It includes a brief introduction to each laboratory exercise and a listing of materials needed. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Librería: Majestic Books, Hounslow, Reino UnidoMajestic Books
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Librería: Books Puddle, New York, NY, Estados Unidos de AmericaBooks Puddle
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 288,13
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Librería: Biblios, frankfurt am main, HESSE, AlemaniaBiblios
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EUR 306,56
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Librería: moluna, Greven, Alemaniamoluna
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EUR 271,30
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Condición: New. Connie M. Weaver, James R. DanielA popular book in its first edition, The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition continues to provide students with practical knowledge of the fundame.
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Librería: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrlandaKennys Bookshop and Art Galleries Ltd.
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EUR 321,83
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Condición: New. 2017. 2nd Edition. hardcover. . . . . .
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Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
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EUR 368,45
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Hardcover. Condición: Brand New. 2nd new edition. 150 pages. 10.98x8.27x1.18 inches. In Stock.
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Librería: Kennys Bookstore, Olney, MD, Estados Unidos de AmericaKennys Bookstore
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EUR 403,57
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Condición: New. 2017. 2nd Edition. hardcover. . . . . . Books ship from the US and Ireland.
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Librería: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
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EUR 451,50
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Hardcover. Condición: new. Hardcover. A popular book in its first edition, The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition continues to provide students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research proj…ect. Presenting experiments that can be completed, in many cases, without requiring extensive student laboratory facilities, the authors include new exercises in the areas of physical properties, lipids, proteins, and gelatin. Also new in this edition are a brief introduction to each laboratory exercise and a listing of materials needed, approximate time needed for completion, and possible complications and/or pitfalls.Tested and refined for over 20 years, and performed by thousands of students, experiments are presented within 12 planned laboratory sessions. This flexible format allows you to create your own laboratory sessions by choosing the number and order of sessions and experiments to be performed. In addition to the well-tested experiments, The Food Chemistry Laboratory, Second Edition provides students with information on accessing food chemistry literature, research proposal preparation, preparing oral and written technical reports, and an evaluation score sheet. Guidelines for preparing laboratory notebooks are also included and a handy appendix allows rapid access to directions for setting up a difference testing experiment. Offers students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project. This work includes fresh exercises in the areas of physical properties, lipids, proteins, and gelatin. It includes a brief introduction to each laboratory exercise and a listing of materials needed. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
