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Essentials of Food Science (Food Science Texts Series) Book
Covers the basics of foods food science and food technology. This book focuses on food commodities optimizing quality laws and food safety. It reviews an introduction to food components - quality and water. It addresses carbohydrates - including starches pectins and gums breads and pasta vegetables and fruits.Read More
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Blackwell
This book covers the basics of foods, food science, and food technology. The revised 3rd edition is ideal for the non-major intro course, taught in food science or nutrition department. Includes new photos, website references, and alerts for...
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Pickabook
Vickie A. Vaclavik, Elizabeth W. Christian
- 0387699392
- 9780387699394
- Vickie A. Vaclavik, Elizabeth W. Christian
- 13 December 2007
- Springer
- Paperback (Book)
- 572
- 3rd ed.
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