Author: Karen Johnson MorganPublisher:
ISBN:
Category : Albumins
Languages : en
Pages : 276
Book Description
A Comparison of Frozen, Spray-dried, Foam-spray-dried and Freeze-dried Albumen in Soft Meringues
Author: Karen Johnson MorganPublisher:
ISBN:
Category : Albumins
Languages : en
Pages : 276
Book Description
Poultry Science
Author: Publisher:
ISBN:
Category : Poultry
Languages : en
Pages : 1020
Book Description
Vol. 5 includes a separately paged special issue, dated June 1926.
Experimental Food Science
Author: Publisher: Academic Press
ISBN: 0323140041
Category : Technology & Engineering
Languages : en
Pages : 558
Book Description
This textbook presents the scientific basis for understanding the nature of food and the principles of experimental methodology as applied to food. It reviews recent research findings and specific technological advances related to food. Taking an experimental approach, exercises are included at the end of each chapter to provide the needed experience in planning experiments. Emphasizing the relationships between chemical and physical properties, basic formulas and procedures are included in the appendix. - Demonstrates the relationships among composition, structure, physical properties, and functional performance in foods - Suggested exercises at the end of each chapter provide students with needed experience in designing experiments - Extensive bibliographies of food science literature - Appendix of basic formulas and procedures
Biological & Agricultural Index
Author: Baker's Digest
Author: Food Processing Industry
Author: Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 1116
Book Description
The Effect of Proteolytic Enzymes on Functional and Physical Properties of Egg Albumen
Author: Larry Paul GrundenPublisher:
ISBN:
Category : Albumins
Languages : en
Pages : 194
Book Description
Foundations of Food Preparation
Author: Gladys C. PeckhamPublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 570
Book Description
Bulletin de L'Institut International Du Froid
Author: International Institute of RefrigerationPublisher:
ISBN:
Category : Refrigeration and refrigerating machinery
Languages : fr
Pages : 804
Book Description
Egg Science and Technology
Author: William J. StadelmanPublisher:
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 472
Book Description
A reprint of the third edition originally published in 1986 by Avi Publishing. In this reference, 18 experts in the field review the current state of the egg industry and examine the major technological and sociological changes of recent decades that have affected the production and merchandising of eggs and egg products. Annotation copyrighted by Book News, Inc., Portland, OR