Essentials of Food Science /

The fifth edition of the Essential of Food Science text continues its approach of presenting the essential information of food chemistry, food technology, and food preparations while providing a single source of information for the non-major food science student. This latest edition includes new dis...

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Bibliographic Details

Main Authors:	Vaclavik, Vickie A. (Author), Christian, Elizabeth W. (Author), Campbell, Tad (Author)
Corporate Author:	SpringerLink (Online service)
Format:	eBook
Language:	English
Published:	Cham : Springer International Publishing : Imprint: Springer, 2021.
Edition:	5th ed. 2021.
Series:	Food Science Text Series,
Subjects:	Microbiology. Food-Biotechnology. Food Microbiology. Food Science. Electronic books.
Online Access:	Connect to the full text of this electronic book