Introducing food science

By: Shewfelt, Robert LContributor(s): Orta-Ramirez, Alicia | Clarke, Andrew DMaterial type: Text

TextPublication details: Boca Raton CRC Press 2016 Edition: 2ndDescription: xxv, 437p 23x15cmISBN: 978-1-4822-0974-7Subject(s): Food scienceDDC classification: 664

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Item type	Current library	Collection	Call number	Status	Date due	Barcode
Books	Fisheries College and Research Institute, Thoothukudi General Stacks	Fiction	664 SHE (Browse shelf(Opens below))	Available		18079

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Previous	664 Bitechnology of bioactive compounds: sources and applications	664 LIN New ingredients in food processing: biochemistry and agriculture	664 MEG Food engineering: emerging issues, modeling and applications	664 SHE Introducing food science	664.024 MCC Food emulsions: principles, practices and techniques	664.024 MON Fermented foods: part 1 biochemistry and biotechnology	664.024 TEI Engineering aspects of food biotechnology	Next

Includes references and index

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