Becoming a food scientist to graduate school and beyond

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Bibliographic Details
Main Author:	Shewfelt, Robert L.
Format:	Book
Published:	New York Springer Verlag 2012
Subjects:	Science > Vocational guidance > Vocational guidance Food > Research > Vocational guidance Food industry and trade > Studying and teaching
Online Access:	Click Here to View Status and Holdings.
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020	#	#	\|a 9781461432982 (pbk.)
020	#	#	\|a 1461432987 (pbk.)
040	#	#	\|a BTCTA \|d ITMB
090	0	0	\|a Q147 \|b .S54 2012
100	1	#	\|a Shewfelt, Robert L.
245	1	0	\|a Becoming a food scientist \|b to graduate school and beyond \|c Robert L. Shewfelt
260	#	#	\|a New York \|b Springer Verlag \|c 2012
300	#	#	\|a xi, 168 p. \|b ill. \|c 24 cm
504	#	#	\|a Includes bibliographical references and index
650	#	0	\|a Science \|x Vocational guidance \|x Vocational guidance
650	#	0	\|a Food \|x Research \|x Vocational guidance
650	#	0	\|a Food industry and trade \|x Studying and teaching
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=480536
964	#	#	\|c BOK \|d EM