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Essentials of food science

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Christian, Elizabeth W.

Essentials of food science

Record Type:	Electronic resources : Monograph/item
Title/Author:	Essentials of food scienceby Vickie A. Vaclavik, Elizabeth W. Christian.
Author:	Vaclavik, Vickie A.
other author:	Christian, Elizabeth W.
Published:	New York, NY :Springer New York :2014.
Description:	xxiv, 495 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
Subject:	FoodAnalysis.
Online resource:	http://dx.doi.org/10.1007/978-1-4614-9138-5
ISBN:	9781461491385 (electronic bk.)

Essentials of food science
Vaclavik, Vickie A.

Essentials of food science[electronic resource] /by Vickie A. Vaclavik, Elizabeth W. Christian. - 4th ed. - New York, NY :Springer New York :2014. - xxiv, 495 p. :ill., digital ;24 cm. - Food science text series,1572-0330. - Food science text series..

ISBN: 9781461491385 (electronic bk.)Subjects--Topical Terms:

248907
Food
--Analysis.

Dewey Class. No.: 664

Essentials of food science
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007 cr nn 008maaau
008 141114s2014 nyu s 0 eng d
020 $a 9781461491385 (electronic bk.)
020 $a 9781461491378 (paper)
035 $a 978-1-4614-9138-5
040 $a GP $c GP
041 0 $a eng
082 0 4 $a 664 $2 23
090 $a TX531 $b .V119 2014
100 1 $a Vaclavik, Vickie A. $3 275301
245 1 0 $a Essentials of food science $h [electronic resource] / $c by Vickie A. Vaclavik, Elizabeth W. Christian.
250 $a 4th ed.
260 $a New York, NY : $b Springer New York : $b Imprint: Springer, $c 2014.
300 $a xxiv, 495 p. : $b ill., digital ; $c 24 cm.
490 1 $a Food science text series, $x 1572-0330
650 0 $a Food $x Analysis. $3 248907
650 0 $a Food $x Composition. $3 273476
650 0 $a Nutrition. $3 192796
650 1 4 $a Chemistry. $3 188628
650 2 4 $a Food Science. $3 274110
700 1 $a Christian, Elizabeth W. $3 275300
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer eBooks
830 0 $a Food science text series. $3 559117
856 4 0 $u http://dx.doi.org/10.1007/978-1-4614-9138-5
950 $a Chemistry and Materials Science (Springer-11644)

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000000096439

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EB TX531 V119 2014

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1 records • Pages 1 •
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http://dx.doi.org/10.1007/978-1-4614-9138-5

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