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...
| Published in: | Springer eBooks |
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| Main Authors: | , |
| Corporate Author: | |
| Format: | 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: | http://dx.doi.org/10.1007/978-1-4614-9138-5 Перейти в каталог НБ ТГУ |