An introduction to the world of food science, offering an understanding of the complexities of food from chemistry and physics perspectives. The book guides readers through difficult concepts, enabling them to apply principles and practices in their work. This edition has been completely revised.
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An introduction to the world of food science, offering an understanding of the complexities of food from chemistry and physics perspectives. The book guides readers through difficult concepts, enabling them to apply principles and practices in their work. This edition has been completely revised.
Read Less
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Seller's Description:
Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority!
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority!
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority!
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
As New. Book appears new, Clean and crisp text, Cover in very nice condition Quantity Available: 1. Category: Cooking, Wine & Dining; Engineering, Industrial & Trades. ISBN: 0135209900. ISBN/EAN: 9780135209905. Pictures of this item not already displayed here available upon request. Inventory No: 1560738480.
