Essentials of Food Science - Food Science Text Series - Vaclavik, Vickie A., Ph.D. - Books - Springer-Verlag New York Inc. - 9781461491378 - December 6, 2013
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Vaclavik, Vickie A., Ph.D.
Essentials of Food Science - Food Science Text Series 4th ed. 2014 edition

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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   ·   952 g
Language English  

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