Food Selection & Preparation: A Laboratory Manual, Lina Raske

Автор: Mizer
Название: Food Preparation for the Professional, 3rd Edition
ISBN: 0471251879 ISBN-13(EAN): 9780471251873
Издательство: Wiley
Рейтинг:
Цена: 141450.00 T
Наличие на складе: Поставка под заказ.
Описание: Completely revised and updated the definitive text on food preparation for the foodservice manager. A comprehensive working knowledge of the principles, skills, and techniques necessary to prepare food for production is as critical for the aspiring foodservice manager as it is for the culinary arts student.

Автор: Laconi
Название: Fundamentals of Professional Food Preparation: A L Laboratory Text-Workbook (Paper Only)
ISBN: 0471595233 ISBN-13(EAN): 9780471595236
Издательство: Wiley
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Цена: 131950.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This basic workbook for the food preparation laboratory portion of the Foodservice Fundamentals course offers guidance on cooking procedures and food categories. It features small-quantity recipes with simple ingredients, equipment and procedure lists, and prep sheets for all recipes.

Автор: Suzanne Nielsen
Название: Food Analysis Laboratory Manual
ISBN: 3319441256 ISBN-13(EAN): 9783319441252
Издательство: Springer
Рейтинг:
Цена: 60550.00 T
Наличие на складе: Поставка под заказ.
Описание: This third edition laboratory manual was written to accompany Food Analysis, Fifth Edition, by the same author. New to this third edition of the laboratory manual are four introductory chapters that complement both the textbook chapters and the laboratory exercises.

Автор: Nielsen
Название: Food Analysis Laboratory Manual
ISBN: 0306474964 ISBN-13(EAN): 9780306474965
Издательство: Springer
Цена: 46540.00 T
Наличие на складе: Поставка под заказ.
Описание: This laboratory manual was written to accompany Food Analysis, Third Edition, ISBN 0-306-47495-6, by the same author. The 19 laboratory exercises in the manual cover 19 of the 32 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component of characteristic. Most of the laboratory exercises include the following: introduction, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis.

Автор: Miller
Название: Food Chemistry: A Laboratory Manual, Second Editio n
ISBN: 0470639318 ISBN-13(EAN): 9780470639313
Издательство: Wiley
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Цена: 62250.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: FOOD CHEMISTRY A LABORATORY MANUAL

A manual designed for Food Chemistry Laboratory courses that meet Institute of Food Technologists undergraduate education standards for degrees in Food Science

In the newly revised second edition of Food Chemistry: A Laboratory Manual, two professors with a combined 50 years of experience teaching food chemistry and dairy chemistry laboratory courses deliver an in-depth exploration of the fundamental chemical principles that govern the relationships between the composition of foods and food ingredients and their functional, nutritional, and sensory properties. Readers will discover practical laboratory exercises, methods, and techniques that are commonly employed in food chemistry research and food product development.

Every chapter offers introductory summaries of key methodological concepts and interpretations of the results obtained from food experiments. The book provides a supplementary online Instructor's Guide useful for adopting professors that includes a Solutions Manual and Preparation Manual for laboratory sessions.

The latest edition presents additional experiments, updated background material and references, expanded end-of-chapter problem sets, expanded use of chemical structures, and:

• A thorough emphasis on practical food chemistry problems encountered in food processing, storage, transportation, and preparation
• Comprehensive explorations of complex interactions between food components beyond simply measuring concentrations
• Additional experiments, references, and chemical structures
• Numerous laboratory exercises sufficient for a one-semester course

Perfect for students of food science and technology, Food Chemistry: A Laboratory Manual will also earn a place in the libraries of food chemists, food product developers, analytical chemists, lab technicians, food safety and processing professionals, and food engineers.

Название: Laboratory Manual of Food Microbiology
ISBN: 9380578016 ISBN-13(EAN): 9789380578019
Издательство: Mare Nostrum (Eurospan)
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Цена: 22170.00 T
Наличие на складе: Невозможна поставка.
Описание: Serves as a general laboratory guide for individuals in quality control, quality assurance, sanitation, and food production who need to increase their knowledge and skills in basic and applied food microbiology and food safety. This book is suitable for food industry personnel with little or no background in microbiology.

Автор: Shen, Cangliang Zhang, Yifan
Название: Food microbiology laboratory for the food science student: a practical approach
ISBN: 3319583700 ISBN-13(EAN): 9783319583709
Издательство: Springer
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Цена: 51230.00 T
Наличие на складе: Поставка под заказ.
Описание: This book is designed to give students an understanding of the role of microorganisms in food processing and preservation;

Автор: S. M. Ashraf, Sharif Ahmad, Ufana Riaz
Название: A Laboratory Manual of Polymers: Volume I
ISBN: 9380578105 ISBN-13(EAN): 9789380578101
Издательство: Mare Nostrum (Eurospan)
Рейтинг:
Цена: 14790.00 T
Наличие на складе: Невозможна поставка.
Описание: Provides laboratory activities that will help students to understand the basic principles of polymer synthesis, structure and functions. It is intended to enable students to prepare a variety of common polymers, to investigate their properties, and explore their uses and applications.

Автор: Donald C. Hegebarth
Название: Grouting Equipment Manual: Selection, Operation, Maintenance, and Repair
ISBN: 0873353676 ISBN-13(EAN): 9780873353670
Издательство: Mare Nostrum (Eurospan)
Цена: 101640.00 T
Наличие на складе: Невозможна поставка.
Описание: Pressure grouting is an essential construction procedure that is practiced by contractors and engineers around the world. Used since the 19th century, grouting reduces the amount of leakage through rock for dam foundations and underground works. It also strengthens soils to provide a stable foundation to support the weight of surface structures, such as buildings, bridges, and storage tanks. In addition, it is frequently used to repair deteriorated concrete and to produce concrete underwater.This manual introduces various types of equipment employed in pressure grouting applications performed in geotechnical works and examines the operating principles and maintenance issues relative to each equipment type.The term pressure grouting encompasses a wide variety of applications and operations, including dam foundation grouting, soil stabilization and permeation, consolidation and compaction grouting (except low-mobility), water cutoff and structural stabilization in rock tunnels, deep foundations via drilled piers, underwater concrete, structural concrete repairs, raising of settled slabs and structures, rock and soil anchors, and machine foundations and bases. The applications for pressure grouting operations are almost limitless, as the equipment can be employed anywhere fluid grout can be used.Primarily intended for machine operators and maintenance mechanics, this manual will also prove useful to specification writers, engineers, contractors, purchasing managers, and others who have a responsibility to specify, acquire, operate, or maintain pressure grouting equipment. Topics covered include mixers, agitators, pumps, delivery systems and accessories, but not electronic monitoring and other ancillary equipment.