For courses in Introductory Food Science, Food Preparation where chemistry is required, and for Experimental Foods.This practical lab manual combines an experimental approach to the study of ingredient function with preparation methods to acquaint the student with a wide variety of quality products. It introduces the use of fat replacers in frozen desserts, salad dressings, and batters and doughs, and includes the use of gums and stabilizers in some products. A wide variety of preparation methods for fruits, vegetables, and legumes is included. This book is intended to be used as a supplement for Foods and Food Science texts, especially Charley and Weaver's latest edition.

Food Science Laboratory Manual

Cookbooks, Food & Wine

Jamesen, Karen S.

Canning & Preserving

Pearson

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Books by Jamesen, Karen S.

See the best price to sell, buy, or rent books by Jamesen, Karen S.. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Food Science Laboratory Manual