Introducing food science

Introducing food science

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Bibliographic Details
Main Author: Shewfelt, Robert L.
Other Authors: Orta-Ramirez, Alicia, Clarke, Andrew Douglas
Format: Book
Published: Boca Raton CRC Press 2016
Edition:2nd ed.
Subjects:
Food industry and trade
Food > Microbiology
Food > Quality control
Food handling
Online Access:Click Here to View Status and Holdings.
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Description
Physical Description:xxv, 437 pages illustrations 24 cm
Bibliography:Includes bibliographical references and index
ISBN:9781482209747 (pbk.)

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