Essentials of Food Science
Knowledge of food science is applicable to all persons, in diverse college majors. This text is designed with a user-friendly approach to Food Science for the non-major. This text reviews an Introduction to Food Components – quality and water. Next it addresses carbohydrates – including starches, pe...
| Κύριοι συγγραφείς: | , |
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| Συγγραφή απο Οργανισμό/Αρχή: | |
| Μορφή: | Ηλεκτρονική πηγή Ηλ. βιβλίο |
| Γλώσσα: | English |
| Έκδοση: |
New York, NY :
Springer New York,
2008.
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| Σειρά: | Food Science Texts Series,
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| Θέματα: | |
| Διαθέσιμο Online: | Full Text via HEAL-Link |
