Essentials of Food Science. 4th Edition

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DC Field	Value	Language
dc.contributor.author	Vaclavik, Vickie A.	-
dc.contributor.author	Christian, Elizabeth W.	-
dc.date.accessioned	2020-12-08T09:57:15Z	-
dc.date.available	2020-12-08T09:57:15Z	-
dc.date.issued	2014	-
dc.identifier.isbn	978-1-4614-9138-5	-
dc.identifier.isbn	978-1-4614-9137-8	-
dc.identifier.issn	1572-0330	-
dc.identifier.uri	http://localhost:8080/xmlui/handle/123456789/143	-
dc.description	The student of Food Science, Nutrition, Dietetics, Hospitality, and Culinary Arts enrolled in an introductory Food Science course may each benefit from working with Essentials of Food Science! This new edition continues to be designed to present principles of food science at an introductory level, with the non-major in mind. Appropriate chapters each include relevant parts in Nutritive Value as well as Food Safety of the commodity being discussed.	en_US
dc.language.iso	en	en_US
dc.publisher	Springer	en_US
dc.relation.ispartofseries	Food Science Text Series. Dennis R. Heldman (Editor);	-
dc.subject	Food Science	en_US
dc.subject	Nutrition	en_US
dc.title	Essentials of Food Science. 4th Edition	en_US
dc.type	Book	en_US
Appears in Collections:	Nutrition Sciences

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Essentials of Food Science.pdf		13.81 MB	Adobe PDF	View/Open