Introducing food science

Detalles Bibliográficos
Autores principales:	Shewfelt, Robert L. (Autor), Orta-Ramirez, Alicia (Autor), Clarke, Andrew Douglas (Autor)
Formato:	Libro
Lenguaje:	English
Publicado:	Boca Raton CRC Press [2016]
Edición:	Second edition.
Materias:	Food industry and trade. Food > Microbiology. Food > Quality control. Food handling. Nutrition.