Becoming a food scientist to graduate school and beyond

Becoming a food scientist to graduate school and beyond

Detalles Bibliográficos
Autor Principal: Shewfelt, Robert L. (Author)
Formato: Libro
Idioma:English
Publicado: New York Springer 2012.
Subjects:
Food > Research > Vocational guidance.
Food industry and trade > Research > Study and teaching.