Essentials of Food Science - Food Science Text Series - Vaclavik, Vickie A., Ph.D. - Books - Springer Nature Switzerland AG - 9783030468132 - November 28, 2020
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Vaclavik, Vickie A., Ph.D.
Essentials of Food Science - Food Science Text Series Fifth Edition 2021 edition

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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

Media Books     Paperback Book   (Book with soft cover and glued back)
Released November 28, 2020
ISBN13 9783030468132
Publishers Springer Nature Switzerland AG
Pages 481
Dimensions 254 × 179 × 39 mm   ·   954 g
Language German  

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