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The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition (Contemporary Food Science) Paperback – 26 Feb 2003

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"well written and full of goodies that extend its use and value not only to students and practicing food technologists but also to chemists. a valuable resource to anyone working in food science." - in Inform ABOUT THE FIRST EDITION: "a valuable addition to a sparse field with few published books. It offers a useful text for both new and established lab courses in food chemistry. For new instructors, it offers a complete course manual. For veteran instructors, the experimental descriptions and questions leave adequate room for extensions or integration into an established course. It is also good for courses with food science majors as well as nutrition/dietetic majors." - C.S. Shoemaker in J. Food Biochemistry

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Quality of food is often assessed in terms of three main parameters: color, texture, and flavor. Read the first page
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0 of 13 people found the following review helpful
'maduración 20 Aug. 1999
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como se debe realizar la maduración en los platano
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