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Indiana University Bloomington - FALL 2010 | ||
Section 13796 | ||
 | Food Science Laboratory Manual (1st Edition) by Karen S. Jamesen Paperback, 212 Pages, Published 1997 ISBN-10: 0-02-360192-2 / 0023601922 ISBN-13: 978-0-02-360192-7 / 9780023601927 For courses in Introductory Food Science, Food Preparation where chemistry is required, and for Experimental Foods. This practical lab manual combines an experimental approach to the study of ingredient function with preparation methods to acquaint the student with a wide variety of quality products | |