Login

Shewfelt, Robert L.

Becoming a Food Scientist

Shewfelt, Robert L. - Becoming a Food Scientist, ebook

33,80€

Ebook, PDF with Adobe DRM
ISBN: 9781461432999
DRM Restrictions

PrintingNot allowed
Copy to clipboardNot allowed

Table of contents

1. Research as Process
Robert L. Shewfelt

2. Idea Generation
Robert L. Shewfelt

3. Problem Definition
Robert L. Shewfelt

4. Critical Evaluation of Literature
Robert L. Shewfelt

5. Method Selection
Robert L. Shewfelt

6. Experimental Design
Robert L. Shewfelt

7. Data Collection
Robert L. Shewfelt

8. Processing and Analysis
Robert L. Shewfelt

9. Knowledge Dissemination
Robert L. Shewfelt

10. The Scientific Meeting
Robert L. Shewfelt

11. Critical Thinking
Robert L. Shewfelt

12. Science and Philosophy
Robert L. Shewfelt

13. Ethics in Science
Robert L. Shewfelt

14. Finding and Managing the Literature
Monica Pereira

15. Planning
Robert L. Shewfelt

16. Grantsmanship
Robert L. Shewfelt

17. Laboratory Setup and Management
Robert L. Shewfelt

18. Career Development
Robert L. Shewfelt

Keywords: Chemistry, Food Science, Chemistry/Food Science, general, Science, general

Author(s)
Publisher
Springer
Publication year
2012
Language
en
Edition
2012
Page amount
11 pages
Category
Natural Sciences
Format
Ebook
eISBN (PDF)
9781461432999

Similar titles