Essentials of food science / Vickie A. Vaclavik, Elizabeth W. Christian.
Material type:
TextSeries: Food science text seriesPublisher: New York : Springer, [2014]Copyright date: ©2013Edition: 4th editionDescription: xxiv, 495 pages : illustrations ; 26 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 9781461491378 (pbk. : acidfree paper)Subject(s): Food -- Analysis | Food -- Composition | NutritionDDC classification: 664/.07 LOC classification: TX531 | .vac 2013Online resources: Table of contents only | Contributor biographical information | Publisher description
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KsTU Library General Stacks | TX531 .vac 2013 (Browse shelf(Opens below)) | 1 | Available | 111405 | |
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KsTU Library General Stacks | TX531 .vac 2013 (Browse shelf(Opens below)) | 3 | Available | 111407 | |
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KsTU Library General Stacks | TX531 .vac 2013 (Browse shelf(Opens below)) | 4 | Available | 111408 | |
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KsTU Library General Stacks | TX531 .vac 2013 (Browse shelf(Opens below)) | 5 | Available | 113176 | |
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KsTU Library Reference | TX531 .vac 2013 (Browse shelf(Opens below)) | 6 | Available | 100209 | |
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KsTU Library Reference | TX531 .vac 2013 (Browse shelf(Opens below)) | 7 | Available | 115396 |
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