Understanding the science of food : from molecules to mouthfeel / Sharon Croxford, Emma Stirling.
By: Croxford, Sharon [author.].
Contributor(s): Stirling, Emma (Dietitian) [author.].
Publisher: London ; New York, New York : Routledge, 2020Copyright date: 2017Description: 1 online resource (424 pages).Content type: text Media type: computer Carrier type: online resourceISBN: 9781000252132 (e-book).Subject(s): Food -- AnalysisGenre/Form: Electronic books.Additional physical formats: Print version:: Understanding the science of food : from molecules to mouthfeel.DDC classification: 664.07 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 |
|---|---|---|---|---|---|---|
| Taylor's Library-TU | 664.07 (Browse shelf) | Available | SFSGx,91618,03,RM |
Includes index.
Description based on print version record.
Electronic reproduction. Ann Arbor, MI : ProQuest, 2018. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.