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 viewItem type | Current location | Call number | Status | Notes | Date due | Barcode |
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Taylor's Library-TU | Being Processed | |||||
Main Collection | Taylor's Library - Perpetual(TU) | 664.001579 (Browse shelf) | e-book | SBSxx,95603,03,RM,PPT |
Browsing Taylor's Library-TU Shelves Close shelf browser
664.001579 Case studies in food microbiology for food safety and quality | 664.001579 Food microbiology laboratory for the food science student | 664.001579 Microorganisms in foods 7 : | 664.001579 Essentials of food science / | 664.001579 ADA Food microbiology / | 664.001579 ADA 2008 Food microbiology / | 664.001579 ADV Advances in microbial food safety / |
Includes bibliographical references and index.
Online resource; title from PDF title page (ProQuest Ebook Central, viewed April 20, 2021).