Essentials of Food Science
Knowledge of food science is applicable to all persons, in diverse college majors. This text is designed with a user-friendly approach to Food Science for the non-major. This text reviews an Introduction to Food Components – quality and water. Next it addresses carbohydrates – including starches, pe...
| Main Authors: | , |
|---|---|
| Corporate Author: | |
| Language: | English |
| Published: |
New York, NY :
Springer New York : Imprint: Springer,
2008.
|
| Edition: | 3rd ed. 2008. |
| Series: | Food Science Text Series,
|
| Subjects: | |
| Online Access: | https://doi.org/10.1007/978-0-387-69940-0 |