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Essentials of Food Science
Knowledge of food science is applicable to all persons, in diverse college majors. This text is designed with a user-friendly approach to Food Science for the non-major. This text reviews an Introduction to Food Components - quality and water. Next it addresses carbohydrates - including starches, pe...
| Call Number: | Libro Electrónico |
|---|---|
| Main Authors: | , |
| Corporate Author: | |
| Format: | Electronic eBook |
| Language: | Inglés |
| Published: |
New York, NY :
Springer New York : Imprint: Springer,
2008.
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| Edition: | 3rd ed. 2008. |
| Series: | Food Science Text Series,
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| Subjects: | |
| Online Access: | Texto Completo |
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