Experimental Foods Laboratory Manual

1. Crystallization. 2. Starch. 3. Fruits and Vegetables. 4. Fats and Oils. 5. Dairy Products. 6. Meats, Fish and Poultry. 7. Eggs. 8. Leavening Agents. 9. Breads. 10. Shortened Cakes. 11. Pastry. 12. Food Preservation. Appendix A: Basic Techniques. Appendix B: Essentials of the Metric System. Appendix C: Temperature Conversion. Appendix D: Line Spread Chart. Appendix E: Average Weight of a Cup of Selected Foods. Appendix F: Examples of Bibliographic Style. Index.McWilliams, Margaret is the author of 'Experimental Foods Laboratory Manual', published 2004 under ISBN 9780130394835 and ISBN 0130394831.