Experimental foods laboratory manual
| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Upper Saddle River, NJ :
Pearson/Prentice Hall ,
2008
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| Edition: | 7th ed |
| Subjects: |
Table of Contents:
- 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