Title
Experimental Food Science, Third Edition (Food Science and Technology),Used
Delivery time: 8-12 business days (International)
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.Key Features* 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
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Shipping & Returns
Shipping
We ship your order within 2–3 business days for USA deliveries and 5–8 business days for international shipments. Once your package has been dispatched from our warehouse, you'll receive an email confirmation with a tracking number, allowing you to track the status of your delivery.
Returns
To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
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Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
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Frequently Asked Questions
- Q: What is the main focus of 'Experimental Food Science, Third Edition'? A: The textbook focuses on the scientific basis for understanding food, emphasizing experimental methodology and recent research findings related to food technology.
- Q: Who is the author of this textbook? A: The author of 'Experimental Food Science, Third Edition' is Marjorie P. Penfield.
- Q: What are the key features of this book? A: Key features include exercises at the end of each chapter, extensive bibliographies of food science literature, and an appendix of basic formulas and procedures.
- Q: How many pages does this textbook have? A: The textbook contains 541 pages.
- Q: What is the publication date of this edition? A: This edition was published on November 11, 1990.
- Q: Is this textbook available in hardcover? A: Yes, 'Experimental Food Science, Third Edition' is available in hardcover binding.
- Q: What condition is the book in? A: The item condition is listed as 'Good'.
- Q: Does the book include exercises for students? A: Yes, the book includes suggested exercises at the end of each chapter to help students gain experience in designing experiments.
- Q: What is the educational level of this textbook? A: This textbook is suited for students in the fields of food science and technology.
- Q: Are any basic formulas included in this book? A: Yes, the appendix includes basic formulas and procedures relevant to food science.