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Essentials of food science

By: Vaclavik, Vickie A | Christian, Elizabeth WPublication details: Cham: Springer, 2021Edition: 5th edDescription: 481pISBN: 9783030468132Subject(s): Food research and food technology | Food quality | Starch foods | Protein system | Fats and fatty oils | Fat emulsions | Food preservation | Food additives | Food packaging | Food processing, food research, food technologyLOC classification: TP370Online resources: Click here to access online
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Item type Current library Call number Status Date due Barcode
EBOOK CAFRE Loughry Library ONLINE EBOOK (Browse shelf(Opens below)) Available 193768
Book - Standard loan CAFRE Loughry Library TP370 VAC (Browse shelf(Opens below)) Available 193459

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