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.
"synopsis" may belong to another edition of this title.
By Marjorie P. Penfield and Ada Marie Campbell
"About this title" may belong to another edition of this title.
(No Available Copies)
If you know the book but cannot find it on AbeBooks, we can automatically search for it on your behalf as new inventory is added. If it is added to AbeBooks by one of our member booksellers, we will notify you!Create a Want