Essentials of food science / Vickie A. Vaclavik, Elizabeth W. Christian.
Material type: TextSeries: Food science text seriesPublisher: New York : Springer, [2014]Copyright date: ©2013Edition: 4th editionDescription: xxiv, 495 pages : illustrations ; 26 cmContent type:- text
- unmediated
- volume
- 9781461491378 (pbk. : acidfree paper)
- 664/.07 23
- TX531 .V33 2013
Item type | Current library | Collection | Call number | Status | Date due | Barcode |
---|---|---|---|---|---|---|
Book | University Library Regular Circulation | Circulating | TX531 .V33 2013 (Browse shelf(Opens below)) | Available | 3UPML00030914 |
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TX 326 S73 1994 c.2 Fearon's practical mathematics for consumers / | TX531 .F663 2011 Food safety for the 21st century : managing HACCP and food safety throughout the global supply chain / | TX 531 S53 2005 Is it safe to eat? : enjoy eating and minimize food risks / | TX531 .V33 2013 Essentials of food science / | TX545 .B3513 2009 Food chemistry / | TX546 .L38 2010 Sensory evaluation of food : principles and practices / | TX546 .M68 2006 Sensory and consumer research in food product design and development / |
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