Full Product Details
Author: Connie M. Weaver ,
James R. Daniel (Purdue University, West Lafayette, Indiana, USA) ,
James R. Daniel (Purdue University, West Lafayette, Indiana, USA)
Publisher: Taylor & Francis Inc
Imprint: CRC Press Inc
Edition: 2nd edition
Volume: 16
Dimensions:
Width: 21.00cm
, Height: 0.90cm
, Length: 28.00cm
Weight: 0.280kg
ISBN: 9780849312939
ISBN 10: 0849312930
Pages: 150
Publication Date: 26 February 2003
Audience:
College/higher education
,
Professional and scholarly
,
General/trade
,
Undergraduate
,
Postgraduate, Research & Scholarly
Format: Paperback
Publisher's Status: Active
Availability: In Print
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Reviews
...well written and full of goodies that extend its use and value not only to students and practicing food technologists but also to chemists. ...a valuable resource to anyone working in food science. - in Inform ABOUT THE FIRST EDITION: ...a valuable addition to a sparse field with few published books. It offers a useful text for both new and established lab courses in food chemistry. For new instructors, it offers a complete course manual. For veteran instructors, the experimental descriptions and questions leave adequate room for extensions or integration into an established course. It is also good for courses with food science majors as well as nutrition/dietetic majors. - C.S. Shoemaker in J. Food Biochemistry
well written and full of goodies that extend its use and value not only to students and practicing food technologists but also to chemists. a valuable resource to anyone working in food science. - in Inform ABOUT THE FIRST EDITION: a valuable addition to a sparse field with few published books. It offers a useful text for both new and established lab courses in food chemistry. For new instructors, it offers a complete course manual. For veteran instructors, the experimental descriptions and questions leave adequate room for extensions or integration into an established course. It is also good for courses with food science majors as well as nutrition/dietetic majors. - C.S. Shoemaker in J. Food Biochemistry
""…well written and full of goodies that extend its use and value not only to students and practicing food technologists but also to chemists. …a valuable resource to anyone working in food science."" - in Inform ABOUT THE FIRST EDITION: ""…a valuable addition to a sparse field with few published books. It offers a useful text for both new and established lab courses in food chemistry. For new instructors, it offers a complete course manual. For veteran instructors, the experimental descriptions and questions leave adequate room for extensions or integration into an established course. It is also good for courses with food science majors as well as nutrition/dietetic majors."" - C.S. Shoemaker in J. Food Biochemistry
Author Information
Connie M. Weaver, James R. Daniel
