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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 discussed in this single source of information. The book begins with an Introduction to Food Compon…
- Edition
- 4th
- ISBN/ISSN
- 9781461491378
- Collation
- xxiv, 495 p. : ill. ; 26 cm.
- Series Title
- -
- Call Number
- 664.07 Vac e
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