Food Theory and Applications
2nd Edition
Published on 23. August 1991
Book
Hardback
777 pages
978-0-02-313020-5 (ISBN)
Description
Covers the chemical and physical basis of food and the factors involved in the production, processing, and preparation of food. The most rigorous of our Food Science texts.
More details
Edition
2nd edition
Language
English
Place of publication
United States
Publishing group
Pearson Education (US)
Target group
Professional and scholarly
Illustrations
illustrations
Dimensions
Height: 160 mm
Width: 242 mm
Thickness: 34 mm
Weight
1137 gr
ISBN-13
978-0-02-313020-5 (9780023130205)
Schweitzer Classification