Food Science : Fifth Edition /

Now in its fifth edition, <em>Food Science</em> 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 mor...

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Bibliographic Details

Main Author:	Potter, Norman N.
Corporate Author:	SpringerLink (Online service)
Other Authors:	Hotchkiss, Joseph H.
Format:	eBook
Language:	English
Published:	Boston, MA : Springer US : Imprint : Springer, 1998.
Series:	Food science text series.
Subjects:	Chemistry. Food science. Electronic books.
Online Access:	Connect to the full text of this electronic book