Food Science Experiments and Applications
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Food Science Experiments and Applications

20
SKU: 9788123916934

Original price was: ₹495.00.Current price is: ₹371.25.

Explore the science behind food with “Food Science Experiments and Applications” by M Sethi (ISBN: 9788123916934). This practical guide delves into food composition, reactions, preservation, and adulteration detection. With hands-on experiments and vibrant color plates, understand how food transforms from nature to your plate. Perfect for students, teachers, and food enthusiasts.

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Description

  • ISBN-13: 9788123916934
  • Publisher: CBS Publishers & Distributors
  • Publisher Imprint: CBS Publishers & Distributors
  • Language: English
  • Returnable: Y
  • ISBN-10: 8123916930
  • Publisher Date: 30 May 2019
  • Binding: Paperback
  • No of Pages: 281

Additional information

Weight 0.5 kg

20 reviews for Food Science Experiments and Applications

  1. Harshit Agrawal –

    Excellent for home use and educational purposes. The color plates add an extra dimension to the experiments. Highly recommended.

  2. Akshita Prajapati –

    Not the best book on the market, but not the worst either. It covers the basics adequately, but lacks depth in some areas.

  3. Anshul Singla –

    Some experiments didn’t work as described. I suspect that some info may not be fully updated. Still, it’s a good resource.

  4. Aayushi Dobhal –

    Helpful and informative but could be more up-to-date with recent food science advancements. Nevertheless, a good starting point

  5. Arjun Kumar Arora –

    Helpful for my food science class. Some concepts were hard to grasp initially, but the experiments helped clarify them. Worth the purchase.

  6. Uday Teja Gudaparthi –

    A comprehensive guide with excellent experiments. The preservation section was particularly insightful. A must-have for food enthusiasts.

  7. Drushya Araveti –

    Interesting and informative. I learned a lot about food composition. Some experiments were a bit finicky, though.

  8. Shabbir Ahmed –

    Fantastic book for anyone interested in food science! The clear explanations and experiments are a great learning tool.

  9. Sourabh Singh Tomar –

    This book exceeded my expectations! It’s well-organized and easy to understand. The adulteration detection section is very useful.

  10. Rishabh Bharadwaj –

    A decent resource for basic food science experiments. Some sections felt a little outdated, but overall useful for introductory learning.

  11. Shaurya Jha –

    I really enjoyed reading this book. The explanations are clear and the experiments are engaging. Great for food lovers!

  12. Aayush Jaiswal –

    It’s alright. I found some errors in the experiment instructions, which was frustrating. But the content is still valuable.

  13. Aditya Gupta –

    Not bad, but I expected more advanced techniques. It’s suitable for beginners, but experienced food scientists might find it too basic.

  14. Vikash Bohra –

    Excellent for budding food scientists! This book is well-written and explains complex concepts in a simple manner.

  15. Ananya –

    A good resource, but I wish there were more experiments related to modern food processing techniques. A bit traditional in its approach.

  16. Rajat Jain –

    A valuable resource for teachers and students alike! Comprehensive coverage of food science principles and practical experiments.

  17. Mohammad Chhipa Mo.samir Faride –

    Great book! The experiments are easy to follow and the explanations are clear. My students loved it. Highly recommended for teachers!

  18. Ashish Kumar –

    The experiments are very hands-on, which makes learning fun. I loved how it connected theory to practice. Great book!

  19. Aashi Aggarwal –

    Good introduction to the topic. I wish there was more depth in certain areas, but it’s a solid foundation. The color plates are a nice touch.

  20. Omkar Bhatnagar –

    A little dry in some parts, but the information is solid. It’s a good textbook overall, but could use some updating.

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