Essentials of food science
By: Vickie A. Vaclavik ; contributing author, Elizabeth W. Christian.
Contributors: Christian, Elizabeth W.
Series: Chapman & Hall food science book; Food science texts series
Publisher: Aspen Publishers
Published: 1999
Place of publication: Gaithersbury, Md
Language: eng
Number of pages: 417
Subjects: Food -- Analysis.; Food -- Composition.; Nutrition.
Notes: Originally published: New York : Chapman & Hall, 1998.

Includes bibliographical references and index.