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

Description
Item Description:	Electronic resource.
Physical Description:	1 online resource (xi, 168 pages)
Bibliography:	Includes bibliographical references and index.
ISBN:	9781461432999 (electronic bk.) 1461432995 (electronic bk.)