Please use this identifier to cite or link to this item:
http://localhost:8080/xmlui/handle/123456789/143| Title: | Essentials of Food Science. 4th Edition |
| Authors: | Vaclavik, Vickie A. Christian, Elizabeth W. |
| Keywords: | Food Science Nutrition |
| Issue Date: | 2014 |
| Publisher: | Springer |
| Series/Report no.: | Food Science Text Series. Dennis R. Heldman (Editor); |
| 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. |
| URI: | http://localhost:8080/xmlui/handle/123456789/143 |
| ISBN: | 978-1-4614-9138-5 978-1-4614-9137-8 |
| ISSN: | 1572-0330 |
| Appears in Collections: | Nutrition Sciences |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Essentials of Food Science.pdf | 13.81 MB | Adobe PDF | View/Open |
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