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      Essentials of Food Science

      Essentials of Food Science

      Ph.D. Vickie A. Vaclavik, Elizabeth W. Christian, Tad Campbell
      0.0 / 10 ( 0 votes)
      Categories:
      Books in Foreign Languages, General History
      Language:
      Engleza
      Publishing Date:
      2020
      Publisher:
      Cover Type:
      Paperback
      Page Count:
      506
      Collection:
      Edition:
      5th ed. 2020
      ISBN:
      9783030468132
      Dimensions: l: 17.8cm | H: 25.4cm
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      Publisher's Synopsis
      This book uses a multidisciplinary approach to introduce the non-major food science student to the physical and chemical composition of foods. It also covers food preparation and processing, food safety, food chemistry, and food technology applications.
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