Standard Methods For The Examination Of Dairy Products, Microbiological And Chemical / American Public Health Association
Standard Methods For The Examination Of Dairy Products, Microbiological And Chemical / American Public Health Association

Author: American Public Health Association

Publisher: Legare Street Press

Published: 2022-10-27

Total Pages: 0

ISBN-13: 9781015853355

DOWNLOAD EBOOK

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Food Chemistry
Food Chemistry

Author: Dennis D. Miller

Publisher: John Wiley & Sons

Published: 2022-03-15

Total Pages: 228

ISBN-13: 0470639318

DOWNLOAD EBOOK

FOOD CHEMISTRY A manual designed for Food Chemistry Laboratory courses that meet Institute of Food Technologists undergraduate education standards for degrees in Food Science In the newly revised second edition of Food Chemistry: A Laboratory Manual, two professors with a combined 50 years of experience teaching food chemistry and dairy chemistry laboratory courses deliver an in-depth exploration of the fundamental chemical principles that govern the relationships between the composition of foods and food ingredients and their functional, nutritional, and sensory properties. Readers will discover practical laboratory exercises, methods, and techniques that are commonly employed in food chemistry research and food product development. Every chapter offers introductory summaries of key methodological concepts and interpretations of the results obtained from food experiments. The book provides a supplementary online Instructor’s Guide useful for adopting professors that includes a Solutions Manual and Preparation Manual for laboratory sessions. The latest edition presents additional experiments, updated background material and references, expanded end-of-chapter problem sets, expanded use of chemical structures, and: A thorough emphasis on practical food chemistry problems encountered in food processing, storage, transportation, and preparation Comprehensive explorations of complex interactions between food components beyond simply measuring concentrations Additional experiments, references, and chemical structures Numerous laboratory exercises sufficient for a one-semester course Perfect for students of food science and technology, Food Chemistry: A Laboratory Manual will also earn a place in the libraries of food chemists, food product developers, analytical chemists, lab technicians, food safety and processing professionals, and food engineers.

A Dairy Laboratory Guide
A Dairy Laboratory Guide

Author: Orange Judd Company

Publisher: Legare Street Press

Published: 2023-07-18

Total Pages: 0

ISBN-13: 9781021900203

DOWNLOAD EBOOK

This book provides a comprehensive guide to dairy laboratory work. Harold Ellis Ross outlines the basic principles and practices of dairy laboratory work, including milk testing, analysis, and quality assurance. This book is essential for all dairy laboratory technicians and those interested in the science of dairy production. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.