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An evaluation of environmental quality
1975
Smith, George F. (George Francis) | Badenhop, M. B.
Production and quality evaluation of table wines
1975
Beech, F.W. (Univ. of Bristol, Long Ashton Res. Sta., Bristol BS18 9AF (UK)) | Timberlake, C.F.
Kvalitetsvurdering af laeggekartofler.
1975
Henriksen J.B.
Evaluation of methods for measuring asparagus texture [Quality control].
1975
Sharma S.C. | Wolfe R.R. | Haard N.F.
An evaluation of the protein quality of quinoa [Chenopodium quinoa].
1975
Mahoney A.W. | Lopez J.G. | Hendricks D.G.
Quality evaluation of barley varieties and selections grown in 1974
1975
Quality evaluation of canned fruit cocktail experimentally processed by Steriflamme.
1975
Leonard S. | Marsh G.L. | Merson R.L. | York G.K. | Buhlert J.E. | Heil J.R. | Wolcott T.
[Evaluation of grain protein in cereals in quality breeding projects]
1975
Ryadchikov, V.G. | Idashkina, T.B. | Tsarichenko, A.P. (Krasnodarskij Nauchno-Issledovatel'skij Inst. Sel'skogo Khozyajstva (USSR))
Introductory foods, a laboratory manual of food preparation and evaluation. 2d ed. --.
1975
Morr Mary L. | Irmiter Theodore F.
Laboratory experiments illustrate the chemical and physical principles governing food preparation in the home, in a restaurant, or in a factory. Skill development is less emphasized than understanding of principles. Emphasis is placed on recognition and evaluation of the quality of food products that have been prepared. The material is geared for 2-hour laboratory periods. Recipes are developed so products can be prepared and evaluated within the allotted time. Modifications in original recipes are noted. Lesson format includes objectives, list of products, elucidation of principles of preparation and quality, directions and recipes are given, evaluation means, summary outlines, and review questions. Variations in quantities of ingredients and use of special techniques or equipment are not included. Recipes included increase depth of study.
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