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Essentials of food science /
Designed primarily for the non-Food Science major, this textbook presents principles of food science for the nutrition, dietetics, hospitality, and culinary arts student enrolled in an introductory food science course. As in the first edition the book is easily readable. Chapters follow the order of...
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| Format: | Printed Book |
| Language: | English |
| Published: |
New York :
Kluwer Academic/Plenum Publishers,
c2003.
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| Edition: | 2nd ed. |
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| Online Access: | Table of contents only Publisher description |
Internet
Table of contents onlyPublisher description
University of Calicut
| Call Number: |
664 VAC/E |
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| Copy | Live Status Unavailable |