Completely revised in a new 7th edition, this laboratory manual is designed to help readers illustrate many of the principles of food science. Careful preparation and evaluation of the samples in each experiment develop important laboratory skills. Analysis of the results promotes understanding of the principles demonstrated in each experiment and learning is reinforced by written responses to the study questions at the end of each experiment. KEY TOPICS: Experiments for studying crystallization, starch, fruits and vegetables, fats and oils, dairy products, meats, fish and poultry, eggs, leavening agents, baked products and food preservation are presented. MARKET: For those involved in food science, food service, consumer service facilities or research laboratories

View a Sample Chapter PDF:

Pearson Higher Education offers special pricing when you choose to package your text with other student resources. If you're interested in creating a cost-saving package for your students, contact your Pearson Higher Education representative for pricing and ordering information.

Pearson Higher Education offers special pricing when you choose to package your text with other student resources. If you're interested in creating a cost-saving package for your students, browse our available packages below, or contact your Pearson Higher Education representative to create your own package.

• Package ISBN-10: 0136061729 | ISBN-13: 9780136061724
  ©2008 | Instock | Suggested retail price: $120.67 | Buy from myPearsonStore
  This package contains:
• Laboratory Manual for Foods: Experimental Perspectives, 6/E
  McWilliams | ©2008 | Prentice Hall | Paper; 384 pages
  
• Foods: Experimental Perspectives, 6/E
  McWilliams | ©2008 | Prentice Hall | Cloth; 544 pages