Experimental food study
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Experimental food study by Agnes Fay Morgan

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Published by Farrar & Rinehart, inc. in New York .
Written in English

Subjects:

  • Food -- Analysis,
  • Cookery

Book details:

Edition Notes

Statementby Agnes Fay Morgan ... and Irene Sanborn Hall.
ContributionsHall, Irene Hannah Sanborn, 1902- joint author.
Classifications
LC ClassificationsTX551 .M58
The Physical Object
Paginationxvii, 3-231, [2], 232-414 p.
Number of Pages414
ID Numbers
Open LibraryOL6365491M
LC Control Number38003364
OCLC/WorldCa2179329

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Additional Physical Format: Online version: Morgan, Agnes Fay, Experimental food study. New York, Farrar & Rinehart, inc. [©] (OCoLC) This book aims to present the scientific basis for an understanding of the nature of food, and to promote the principles of experimental methodology as applied to food. It incorporates recent research findings and contains references for further reading. The experimental study of food. This book, intended for use in a first course in experimental foods, presents the scientific basis for an understanding of the nature of food, and promotes the principles of experimental methodology as applied to food. Some detailed planned experiments are included at the end of by:   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 5/5(2).

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