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00000cam a2200000 7i4500 |
| 001 |
0000054662 |
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20080520093000.0 |
| 008 |
080117s2008 nju eng |
| 020 |
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|a 0132353288
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| 020 |
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|a 9780132353281
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| 090 |
0 |
0 |
|a TX663
|b .M39 2008
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| 100 |
1 |
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|a McWilliams, Margaret ,
|e author
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| 245 |
1 |
0 |
|a Experimental foods laboratory manual
|c Margaret McWilliams
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| 250 |
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|a 7th ed
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| 260 |
|
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|a Upper Saddle River, NJ :
|b Pearson/Prentice Hall ,
|c 2008
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| 300 |
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|a xii, 405 p. ;
|c 25 cm.
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| 505 |
0 |
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|a 1. Basic techniques -- 2. Sensory testing -- 3. Introduction to objective testing -- 4. Water and dispersions -- 5. Crystallization -- 6. Starch -- 7. Fruits and vegetables -- 8. Fats and oils -- 9. Dairy products -- 10. Meats, fish, and poultry -- 11. Eggs -- 12. Leavening agents -- 13. Breads -- 14. Shortened cakes -- 15. Pastry -- 16. Food preservation
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| 650 |
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0 |
|a Cookery
|x Study and teaching
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| 650 |
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0 |
|a Food
|x Analysis
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| 650 |
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0 |
|a Food
|x Research
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| 999 |
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|a 1000116152
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|