Essentials of food science /
Designed primarily for the non-Food Science major, this textbook presents principles of food science for the nutrition, dietetics, hospitality, and culinary arts student enrolled in an introductory food science course. As in the first edition the book is easily readable. Chapters follow the order of...
Saved in:
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Printed Book |
| Language: | English |
| Published: |
New York :
Kluwer Academic/Plenum Publishers,
c2003.
|
| Edition: | 2nd ed. |
| Subjects: | |
| Online Access: | Table of contents only Publisher description |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Internet
Table of contents onlyPublisher description
Department of Life Sciences: Stack
| Call Number: |
664 VAC/E |
|---|---|
| Copy Unknown | Available Place a Hold |