Vaclavik, Vickie. <br/><br/>
Essentials of food science / 
Vickie A. Vaclavik, Elizabeth W. Christian. 
 - 4th edition. 
 - xxiv, 495 pages :  illustrations ;  26 cm. 
 - Food science text series .
<br/><br/> DM Dacera (Recommending faculty) AY2016-2017 
<br/><br/><label>ISBN: </label>9781461491378 (pbk. : acidfree paper) 
<br/><br/><label>LCCN: </label>2013953293 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Analysis.<br/>Food--Composition.<br/>Nutrition.
<br/><br/><label>Index Terms--Curriculum Objective: </label><br/>Food chemistry--FST 101<br/>Overview of food science and technology--FST 10
<br/><br/><label>LC Class. No.: </label>TX531  / .V33 2013 
<br/><br/><label>Dewey Class. No.: </label>664/.07