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Essentials of Food Science - Food Science Text Series Vaclavik, Vickie A., Ph.D. Fifth Edition 2021 edition
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Essentials of Food Science - Food Science Text Series
Vaclavik, Vickie A., Ph.D.
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.
506 pages, 88 Illustrations, color; 88 Illustrations, black and white; IV, 506 p. 176 illus., 88 ill
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Publicado | 28 de noviembre de 2020 |
| ISBN13 | 9783030468132 |
| Editores | Springer Nature Switzerland AG |
| Páginas | 481 |
| Dimensiones | 254 × 179 × 39 mm · 954 g |
| Lengua | Alemán |
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