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...
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Main Authors: | Vaclavik, Vickie A. (Author, http://id.loc.gov/vocabulary/relators/aut), Christian, Elizabeth W. (http://id.loc.gov/vocabulary/relators/aut) |
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Corporate Author: | SpringerLink (Online service) |
Format: | Electronic eBook |
Language: | English |
Published: |
New York, NY :
Springer New York : Imprint: Springer,
2014.
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Edition: | 4th ed. 2014. |
Series: | Food Science Text Series,
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Subjects: | |
Online Access: | https://doi.org/10.1007/978-1-4614-9138-5 |
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