Essentials of food science

Essentials of food science

by Vaclavik, Vickie A.

Type Book
Rate 0.0 /5

Designed primarily for the non-food science major, this textbook presents principles of food science for the nutrition, dietetics, hospitality and culinary arts student enrolled in an introductory food science course.

Read More ↓
Details
Files
Reviews
Download

Title Statements

  • Full title :Essentials of food science / Vickie A. Vaclavik and Elizabeth W. Christian.

Summary

Designed primarily for the non-food science major, this textbook presents principles of food science for the nutrition, dietetics, hospitality and culinary arts student enrolled in an introductory food science course.

Read More ↓

Edition Statements

  • Publication Date:2003.
  • Edition:2nd ed

Publication Statements

Notes

Previous ed.: New York: Chapman and Hall, 1998.

The Physical Object

  • Description:500 p.

Edition Identifiers

  • ISBN:0306473631, 9780306473630
  • oclc:on1159860068
  • Dewey Decimal:664

Subjects

Aliments -- Analyse Food -- Analysis Food -- Composition NUTRITION Nutritional Physiological Phenomena

Writers

Vaclavik, Vickie A. Christian, Elizabeth W.

More from this Series

Rate & Review

0.0/5
(0 people Voted)

No reviews yet. Be the first to rate this work.

Files & Downloads

No downloadable files are registered for this work yet.

Log in to request a copy