Essentials of Food Science |
|
| Author:
| Vaclavik, Vickie A.
Christian, Elizabeth W. |
| Series title: | Food Science Text Ser. |
| ISBN: | 978-1-4614-9138-5 |
| Publication Date: | Dec 2013 |
| Publisher: | Springer New York
|
| Imprint: | Springer |
| Book Format: | Digital (delivered electronically) |
| List Price: | USD $79.99 |
Book Description:
|
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.
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.