Becoming a food scientist : to graduate school and beyond /

Bibliographic Details
Main Author:	Shewfelt, Robert L.
Corporate Author:	Ebook Library
Format:	eBook
Language:	English
Published:	New York : Springer Science+Business Media, [2012]
Subjects:	Food > Research > Vocational guidance. Science > Vocational guidance. Chemistry. Science (General). Food science. Chemistry/Food Science, general. Science, general. Electronic books.
Online Access:	Connect to the full text of this electronic book

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