Essentials of food science
By: Vickie A. Vaclavik ; contributing author, Elizabeth W. Christian.
Contributors: Christian, Elizabeth W.
Series: Food science texts series
Publisher: Chapman and Hall
Published: 1998
Place of publication: New York
Language: eng
Number of pages: 417
Subjects: Food -- Analysis.; Food -- Composition.; Nutrition.
Notes: Includes bibliographical references and index.