Food Science /
Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an up-to-date foundation upon which more advanced and specia...
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| Online Access: |
Full text (MCPHS users only) |
|---|---|
| Main Authors: | , |
| Format: | Electronic eBook |
| Language: | English |
| Published: |
New York, N.Y. :
Springer,
1998
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| Edition: | Fifth edition. |
| Series: | Food science text series.
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| Subjects: | |
| Local Note: | ProQuest Ebook Central |
