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 | Experimental Food Science, Third Edition (Food Science and Technology) (3rd Edition) by Ada Marie Campbell (Editor), Marjorie P. Penfield (Editor), Steve Taylor (Series Editor), Ruth M. Griswold, Marjorie Porter Penfield Hardcover, 541 Pages, Published 1990 ISBN-10: 0-12-157920-4 / 0121579204 ISBN-13: 978-0-12-157920-3 / 9780121579203 This textbook presents the scientific basis for understanding the nature of food and the principles of experimental methodology as applied to food. It reviews recent research findings and specific technological advances related to food. Taking an experimental approach, exercises are included at the | |