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Dimensions of food /

An Aspen Food Science Text Series Book. Now in its fourth edition, continues to be the most up-to-date, comprehensive food laboratory manual available. Reflecting the many advances occurring in the food and nutrition fields, this new edition provides students with an integrated approach to the scien...

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Bibliographic Details
Main Author:	Vaclavik, Vickie
Corporate Author:	SpringerLink (Online service)
Other Authors:	Pimentel, Marcia, Devine, Marjorie M.
Format:	eBook
Language:	English
Published:	New York : Chapman & Hall, [1998]
Edition:	4th ed.
Subjects:	Food > Laboratory manuals. Nutrition > Laboratory manuals. Cooking > Laboratory manuals. Cooking. Food. Nutrition. Electronic books. Handbooks, manuals, etc.
Online Access:	Connect to the full text of this electronic book

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