ABSTRACT
A popular book in its first edition, The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition continues to provide students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project. Presenting experiments that can be completed, in many
TABLE OF CONTENTS
part 3|2 pages
Objective Methods
part 9|2 pages
Laboratory: Objective Evaluation of Foods
