Introducing food science / Robert L. Shewfelt, Alicia Orta-Ramirez, Andrew D. Clarke.

By: Shewfelt, Robert L
Contributor(s): Orta-Ramirez, Alicia | Clarke, Andrew Douglas
Material type: TextTextPublisher: Boca Raton : CRC Press, c2016Edition: 2nd edDescription: xxv, 437 p. : ill. ; 24 cmISBN: 1482209748; 9781482209747Subject(s): Food industry and trade | Food -- Microbiology | Food -- Quality control | Food handling | NutritionDDC classification: 664
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Books Books Department of Diet and Nutrition Sciences Library
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Books Books Department of Diet and Nutrition Sciences Library
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Book 664 SHE-I 2016 1400566 (Browse shelf) 2 Available 1400566
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Book 664 SHE-I 2016 1400567 (Browse shelf) 3 Available 1400567
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Book 664 SHE-I 2016 1400568 (Browse shelf) 4 Available 1400568
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Book 664 SHE-I 2016 1400569 (Browse shelf) 5 Available 1400569
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Includes bibliographical references and index.

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