Recomienda este artículo a tus amigos:
The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition - Contemporary Food Science Weaver, Connie M. (Purdue University, West Lafayette, Indiana, USA) 2.º edición
Precio
$ 117,99
sin IVA
Pedido desde almacén remoto
Entrega prevista 12 - 31 de ago.
Recibe notificaciones sobre nuevos lanzamientos de Weaver, Connie M. (Purdue University, West Lafayette, Indiana, USA)
Nuestros clientes opinan:
Añadir a tu lista de deseos de iMusic
The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition - Contemporary Food Science
Weaver, Connie M. (Purdue University, West Lafayette, Indiana, USA)
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.
152 pages, 31 black & white illustrations, 16 black & white tables, 20 black & white halftones
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Publicado | 26 de febrero de 2003 |
| ISBN13 | 9780849312939 |
| Editores | Taylor & Francis Inc |
| Páginas | 150 |
| Dimensiones | 207 × 278 × 9 mm · 394 g |
| Lengua | Inglés |
| Editor de series | Clydesdale, Fergus M. |
