Foods: Experimental Perspectives (4th Edition)
Description
For courses in Food Science and Experimental Foods in Foods and Nutrition, Dietetics, and Food Science departments. This comprehensive text focuses on the chemical and physical bases of food science that are essential for success in careers in food science, dietetics, and the food service industry. Its very accessible and student-friendly approach guides students clearly through complex subject matter and motivates learning. - from Amzon
ISBN(s)
0130212822, 9780130212825
