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[资源] The Food Chemistry Laboratory

Connie M. Weaver, James R. Daniel "The Food Chemistry Laboratory:
A Manual for Experimental Foods, Dietetics, and Food Scientists, SecondEdition (Contemporary Food Science)"
CRC | 2003-02-26 | ISBN: 0849312930 | 152 pages

A popular book in its first edition, The Food Chemistry Laboratory: AManual for Experimental Foods, Dietetics, and Food Scientists, SecondEdition continues to provide students with practical knowledge of thefundamentals of designing, executing, and reporting the results of aresearch project. Presenting experiments that can be completed, in manycases, without requiring extensive student laboratory facilities, theauthors include new exercises in the areas of physical properties,lipids, proteins, and gelatin. Also new in this edition are a briefintroduction to each laboratory exercise and a listing of materialsneeded, approximate time needed for completion, and possiblecomplications and/or pitfalls. Tested and refined for over 20 years,and performed by thousands of students, experiments are presentedwithin 12 planned laboratory sessions. This flexible format allows youto create your own laboratory sessions by choosing the number and orderof sessions and experiments to be performed. In addition to thewell-tested experiments, The Food Chemistry Laboratory, Second Editionprovides students with information on accessing food chemistryliterature, research proposal preparation, preparing oral and writtentechnical reports, and an evaluation score sheet. Guidelines forpreparing laboratory notebooks are also included and a handy appendixallows rapid access to directions for setting up a difference testingexperiment.
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