Experimental Food Science 4e (Food Science and Technology (Academic Press))

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9780125321105: Experimental Food Science 4e (Food Science and Technology (Academic Press))

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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By Marjorie P. Penfield and Ada Marie Campbell

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