Experimental Food Science 4e

Experimental Food Science 4e

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Experimental Food Science, 4th Edition demonstrates the relationship among composition, structure, physical properties, and functional properties in foods. Each chapter ends with suggested excercises to help the reader design experiments. This is now the fourth edition of the original classic,Experimental Study of Food, published by Houghton Mifflin.
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Product details

  • Hardback | 550 pages
  • 167.6 x 242.9 x 19mm | 997.9g
  • Academic Press Inc
  • San Diego, United States
  • English
  • Revised
  • 4th Revised edition
  • 0125321104
  • 9780125321105

About Ada Marie Campbell

By Marjorie P. Penfield and Ada Marie Campbell
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