Essentials of food science / Vickie A. Vaclavik, Elizabeth W. Christian.

By: Vaclavik, VickieContributor(s): Christian, Elizabeth WMaterial type: Text

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. : acid-free paper)Subject(s): Food -- Analysis | Food -- Composition | NutritionOther classification: TX531 VAC Online resources: Contributor biographical information | Publisher description | Table of contents only

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Call number	Status	Notes	Date due	Barcode
General Collection	Universiti Teknologi Brunei Library	TX531 VAC c. 1 (Browse shelf(Opens below))	Available	Reg. no. 033118_UTB		828535

Previous								Next
Previous	TX360 DIE c.1 Dietary reference values for food energy and nutrients for the United Kingdom	TX531 FOO c.1 Food safety /	TX531 GAM c.1 The science of food /	TX531 VAC c. 1 Essentials of food science /	TX537 FOO c. 1 Food safety and quality systems in developing countries : volume one : export challenges and implementation strategies	TX541 FEN c.1 Fennema's food chemistry /	TX551 MCC c.1 McCance and Widdowson's the composition of foods.	Next

There are no comments on this title.

to post a comment.