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Essentials of Food Science

Auteur: Vaclavik, Vickie A., Ph.D.
Editeur: Springer-Verlag New York Inc.
This book uses a multidisciplinary approach to introduce the non-major food science student to the physical and chemical composition of foods. It also covers food preparation and processing, food safety, food chemistry, and food technology applications.
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This book uses a multidisciplinary approach to introduce the non-major food science student to the physical and chemical composition of foods. It also covers food preparation and processing, food safety, food chemistry, and food technology applications.
ISBN / EAN 9781461491378
Auteur Vaclavik, Vickie A., Ph.D.
Editeur Springer-Verlag New York Inc.