Essentials of food science / Vickie A. Vaclavik and Elizabeth W. Christian.
By: Vaclavik, Vickie
.
Contributor(s): Christian, Elizabeth W.
Series: Food science text series: Publisher: New York : Springer, 2014Edition: Fourth edition.Description: 1 online resource (xxiv, 495 pages).Content type: text Media type: computer Carrier type: online resourceISBN: 9781461491385 (electronic bk.); 146149138X (electronic bk.).Subject(s): Food -- Analysis | Food -- Composition | NutritionGenre/Form: Electronic books.Additional physical formats: Print version:: Essentials of food science.DDC classification: 664 Online resources: An electronic book accessible through the World Wide Web; click to view
| Item type | Current location | Call number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library - Perpetual(TU) | 664 (Browse shelf) | e-book | SCAFS,70006,03,RM,PPT | SBSxx,36200,03,RM,PPT | SBSxx,36000,03,RM,PPT | SBSxx,36100,03,RM,PPT |
Includes bibliographical references and index.
Description based on print version record.