INTRODUCING FOOD SCIENCE

As daily consumers of foods and beverages, everyone has opinions and interests about their diet choices. However, many questions about food are often non-technical and, therefore, defy technical answers. Introducing Food Science addresses a range of food issues facing today's consumer, proceedi...

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Bibliographic Details
Main Author:	Shewfelt Robert L. (Author)
Format:	Book
Language:	English
Published:	Boca Raton, FL CRC Press 2009
Subjects:	Nutrition > Quality control Food handling Food industry and trade Food > Microbiology Food > Quality control
Online Access:	Click Here to View Status and Holdings.
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