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Essentials of food science

By: Vaclavik, Vickie A | Christian, Elizabeth W Publication details: New York: Springer, 2014Edition: 4th edDescription: 495pISBN: 9781461491378Subject(s): Food research and food technology | Food processing, food research, food technology | Food quality | Starch foods | Protein system | Fats and fatty oils | Fat emulsions | Food preservation | Food additives | Food packagingLOC classification: TP370

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Holdings ( 2 )
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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Book - Standard loan	CAFRE Loughry Library	TP370 VAC (Browse shelf(Opens below))	1	Available		192668
REFERENCE	CAFRE Loughry Library Reference	TP370 VAC (Browse shelf(Opens below))	2	Not for loan		192669

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