Essentials of Food Science
The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discu...
Saved in:
| Main Authors: | , |
|---|---|
| Corporate Author: | |
| Format: | Electronic eBook |
| Language: | English |
| Published: |
New York, NY :
Springer New York : Imprint: Springer,
2014.
|
| Edition: | 4th ed. 2014. |
| Series: | Food Science Text Series,
|
| Subjects: | |
| Online Access: | https://doi.org/10.1007/978-1-4614-9138-5 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|