Essentials of food science / Vickie A. Vaclavik, Elizabeth W. Christian, Tad Campbell.
By: Vaclavik, Vickie [author.].
Contributor(s): Christian, Elizabeth W [author.] | Campbell, Tad [author.].
Series: Food science text series: Publisher: Cham, Switzerland : Springer, [2021]Copyright date: ©2021Edition: Fifth edition.Description: 1 online resource (xxii, 481 pages) : illustrations (some color).Content type: text Media type: computer Carrier type: online resourceISBN: 9781839734748; 1839734744; 9783030468149; 3030468143.Subject(s): Food -- Analysis | Food -- Composition | Nutrition | Electronic books | MicrobiologyAdditional physical formats: Print version:: Essentials of food science.DDC classification: 664.001579 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 | Being Processed | |||||
| Main Collection | Taylor's Library - Perpetual(TU) | 664.001579 (Browse shelf) | e-book | SBSxx,95603,03,RM,PPT |
Includes bibliographical references and index.
Online resource; title from PDF title page (ProQuest Ebook Central, viewed April 20, 2021).