Characteristics and Properties of Food - Part Two
This item is included in the following series/curriculum: Characteristics and Properties of Food
- Grade Level: Junior High (7-9)-Adult
- Subjects: Food Technology
- Produced By: VEA Group Pty Ltd
- Year: 1996
- Country: Australia
- Language: English
- Running Time: 24m
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We can drastically improve the preparation, preservation and presentation of the food we eat when we understand the role of enzymes, pectin and pigments. In this follow-up program to Characteristics and Properties of Food we provide concise definitions and explanations as well as a wide range of practical applications and hands-on experiments.