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Essentials of Food Science - Vaclavik, Vickie A, and Christian, Elizabeth W, and Campbell, Tad
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This book uses a multidisciplinary approach to introduce the non-major food science student to the physical and chemical composition of foods. It also covers food preparation and processing, food safety, food chemistry, and food technology applications.

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Essentials of Food Science 2020, Springer, Cham

ISBN-13: 9783030468132

5th 2021 edition

Trade paperback

Essentials of Food Science 2013, Springer, New York, NY

ISBN-13: 9781461491378

4th 2014 edition

Trade paperback

Essentials of Food Science 2003, Springer

ISBN-13: 9780306477102

2nd edition

Trade paperback

Essentials of Food Science 1998, Springer, Dordrecht

ISBN-13: 9780834212688

Trade paperback