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Food Chemistry Laboratory A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition
Hoofdkenmerken
Auteur: Weaver, Connie M.
Titel: Food Chemistry Laboratory A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition
Uitgever: Taylor & Francis Inc
ISBN: 9780849312939
Serie: Contemporary Food Science
Editie: 2 ed
Land van oorsprong: United States
Prijs: € 118.49
Verschijningsdatum: 26-02-2003
Bericht: Langere levertijd (2-3 weken)
Inhoudelijke kenmerken
Categorie: Food & beverage technology
Geillustreerd: 16 Tables, black and white; 20 Halftones, black and white; 31 Illustrations, black and white
Technische kenmerken
Verschijningsvorm: Paperback / softback
Paginas: 150
Hoogte mm.: 278
Breedte mm.: 207
Dikte mm.: 9
Gewicht gr.: 394
 

Inhoud:

Offers students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project. This work includes fresh exercises in the areas of physical properties, lipids, proteins, and gelatin. It includes a brief introduction to each laboratory exercise and a listing of materials needed.
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