Tell your friends about this item:
Essentials of Food Science - Food Science Text Series 4th ed. 2014 edition
Vaclavik, Vickie A., Ph.D.
Our customers say:
Add to your iMusic wish list
Also available as:
Essentials of Food Science - Food Science Text Series 4th ed. 2014 edition
Vaclavik, Vickie A., Ph.D.
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 Components, Quality and Water.
500 pages, 94 black & white illustrations, 42 colour illustrations, 35 black & white tables, biograp
| Media | Books Paperback Book (Book with soft cover and glued back) |
| Released | December 6, 2013 |
| ISBN13 | 9781461491378 |
| Publishers | Springer-Verlag New York Inc. |
| Pages | 495 |
| Dimensions | 177 × 255 × 27 mm · 968 g |
| Language | English |
Show all
More by Vaclavik, Vickie A., Ph.D.
See all of Vaclavik, Vickie A., Ph.D. ( e.g. Paperback Book and Hardcover Book )