Essentials of Food Science

• Main Authors: Vaclavik, Vickie A. (Author), Christian, Elizabeth W. (Author)
• Corporate Author: SpringerLink (Online service)
• Format: Electronic eBook
• Language: English
• Published: New York, NY : Springer New York : Imprint: Springer, 2014.
• Edition: 4th ed. 2014.
• Series: Food Science Text Series,
• Subjects: Chemistry.; Food > Biotechnology.; 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...