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Introducing Food Science - Shewfelt, Robert L., and Orta-Ramirez, Alicia, and Clarke, Andrew D.
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Written as an introductory food science textbook that excites students and fosters learning, the first edition of Introducing Food Science broke new ground. With an easy-to-read format and innovative sections such as Looking Back, Remember This!, and Looking Ahead, it quickly became popular with students and professors alike. This newly revised second edition keeps the features that made the first edition so well liked, while adding updated information as well as new tables, figures, exercises, and problems. See What's New ...

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Introducing Food Science 2017, CRC Press, London

ISBN-13: 9781138460430

2nd edition

Hardcover

Introducing Food Science 2015, CRC Press Inc, Bosa Roca

ISBN-13: 9781482209747

2nd edition

Paperback

Introducing Food Science 2009, CRC Press, Boca Raton, FL

ISBN-13: 9781587160288

Trade paperback