The Food Chemistry Laboratory
Subtitle: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition (Contemporary Food Science)
Edition: 2 edition
Publisher: CRC
Published: February 26, 2003
Language: eng
Format: Paperback
Number of pages: 152
ISBN-13: 9780849312939
Subjects: Food & beverage technology; Scientific equipment & techniques, laboratory equipment; Science/Mathematics; Food Science; Technology; Technology & Industrial Arts; Technology / Food Industry & Science; Composition; Analysis; Food; Laboratory manuals
First sentence: Quality of food is often assessed in terms of three main parameters: color, texture, and flavor.