Essentials Of Food Science
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Language: en
Pages: 499
Pages: 499
Type: BOOK - Published: 2013-12-05 - Publisher: Springer Science & Business Media
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
Language: en
Pages: 565
Pages: 565
Type: BOOK - Published: 2007-12-03 - Publisher: Springer Science & Business Media
Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in th
Language: en
Pages: 356
Pages: 356
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media
An Aspen Food Science Text Series Book. All of the essential information that you have come to rely on in the widely-acclaimed 'Principles of Food Sanitation' b
Language: en
Pages: 616
Pages: 616
Type: BOOK - Published: 2007 - Publisher: Goodheart-Willcox Pub
Principles of Food Science incorporates science concepts into a lab-oriented foods class. This text shows how the laws of science are at work in foods prepared
Language: en
Pages: 288
Pages: 288
Type: BOOK - Published: 2019 - Publisher:
