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Basic Scientific Food Preparation Lab Manual

This lab book is intended for use in both the lab and kitchen. Each section of the book contains learning objectives, lab problems to be solved, recipes, questions, and observation charts for the input of data.

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Bibliographic Details
Main Author: Department of Food Science and Human Nutrition, Iowa State University (Author)
Format: Electronic eBook
Language:English
Published: Ames, IA Iowa State University Digital Press [2023]
Series:Open textbook library.
Subjects:
Science > Textbooks
Nutrition > Textbooks
Online Access:Access online version
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Table of Contents:
  • Introduction
  • 1 Laboratory Equipment and Procedures
  • 2 Fruits and Vegetables
  • 3 Food Preservation
  • 4 Beverages
  • 5 Crystallization
  • 6 Starch Characteristics and Cookery
  • 7 Deep Fat Frying
  • 8 Dairy Foods
  • 9 Eggs
  • 10 Foams
  • 11 Meats
  • 12 Gluten Development
  • 13 Steam Leavening
  • Appendices

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