FOODS EXPERIMENTAL PERSPECTIVES

An introduction to the world of food science, offering an understanding of the complexities of food from chemistry and physics perspectives. The book guides readers through difficult concepts, enabling them to apply principles and practices in their work. This edition has been completely revised.

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Bibliographic Details
Main Author:	McWilliams, Margaret (aurhor)
Format:	Book
Language:	English
Published:	New York Macmillan 1997
Edition:	3nd ed
Subjects:	Cookery Food > Composition Food > Preservation
Online Access:	Click Here to View Status and Holdings.
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