Experimental food science
This textbook presents the scientific basis for understanding the nature of food and the principles of experimental methodology as applied to food. It reviews recent research findings and specific technological advances related to food. Taking an experimental approach, exercises are included at the...
| Main Author: | Penfield, Marjorie Porter. |
|---|---|
| Other Authors: | Campbell, Ada Marie, 1920-, ScienceDirect (Online service) |
| Format: | eBook |
| Language: | English |
| Published: |
[San Diego] :
Academic Press,
1990.
|
| Physical Description: |
1 online resource (xiv, 541 pages) : illustrations. |
| Edition: | 3rd ed. |
| Series: |
Food science and technology (Academic Press)
|
| Subjects: |
CMU Electronic Access
Electronic Resource Click Here| Location | Call Number: | Status |
|---|---|---|
| CMU Electronic Access | Available |