The Resource Functional properties of food, (videorecording)

Functional properties of food, (videorecording)

Label
Functional properties of food
Title
Functional properties of food
Contributor
Subject
Language
eng
Summary
"This program is aimed at a Senior Secondary level and explores the physical, chemical and sensory functions of many different food products. The program discusses the importance of these functions when preparing food as well as a range of complex processes that will be of great value to any senior food student. Including: Denaturation, Dextrinisation, Emulsifications, Maillard Browning and many more." -- container
Cataloging source
VSL
Characteristic
videorecording
Credits note
Writer, Cath Collins; senior producer, Richard Leigh
Dewey number
664
Intended audience
No rating given
Runtime
26
Technique
live action
Label
Functional properties of food, (videorecording)
Publication
http://library.link/vocab/branchCode
  • mel
Color
multicolored
Configuration of playback channels
unknown
Control code
000041569006
Dimensions
  • sd., col.
  • 4 3/4 in
Dimensions
other
Extent
1 videodisc (DVD) (26 min.)
Medium for sound
videodisc
http://library.link/vocab/recordID
.b25287746
Sound on medium or separate
sound on medium
Specific material designation
videodisc
System control number
  • md25287746
  • (OCoLC)225501818
System details
DVD. Region unspecified
Video recording format
DVD

Library Locations

    • Deakin University Library - Melbourne Burwood CampusBorrow it
      221 Burwood Highway, Burwood, Victoria, 3125, AU
      -37.846510 145.115099
Processing Feedback ...