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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| Format: | eBog |
| Sprog: | English |
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New York, NY
Springer New York
2014.
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| Udgivelse: | Fourth edition |
| Serier: | Food Science Text Series,
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| Online adgang: | Click here to view the full text content |
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