Code: 28349787
Essentials of Food Science
by Vickie A. Vaclavik, Elizabeth W. Christian, Tad Campbell
This book uses a multidisciplinary approach to introduce the non-major food science student to the physical and chemical composition of foods. It also covers food preparation and processing, food safety, food chemistry, and food t ... more
- Language:
English - Binding: Paperback
- Number of pages: 481
Publisher: Springer Nature Switzerland AG, 2020
- More about this
78.36 €
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Book synopsis
This book uses a multidisciplinary approach to introduce the non-major food science student to the physical and chemical composition of foods. It also covers food preparation and processing, food safety, food chemistry, and food technology applications.
Book details
Book category Books in English Mathematics & science Biology, life sciences Microbiology (non-medical)
78.36 €
- Full title: Essentials of Food Science
- Author: Vickie A. Vaclavik, Elizabeth W. Christian, Tad Campbell
- Language: English
- Binding: Paperback
- Number of pages: 481
- EAN: 9783030468132
- ID: 28349787
- Publisher: Springer Nature Switzerland AG
- Weight: 944 g
- Dimensions: 179 × 254 × 39 mm
- Date of publishing: 28. November 2020
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