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...
| Κύριοι συγγραφείς: | , |
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| Συγγραφή απο Οργανισμό/Αρχή: | |
| Μορφή: | Ηλεκτρονική πηγή Ηλ. βιβλίο |
| Γλώσσα: | English |
| Έκδοση: |
New York, NY :
Springer New York : Imprint: Springer,
2014.
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| Έκδοση: | 4th ed. 2014. |
| Σειρά: | Food Science Text Series,
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| Θέματα: | |
| Διαθέσιμο Online: | Full Text via HEAL-Link |
