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120516S2012 nyu eng |
| 020 |
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|a 1461432987 (paperback : alk. paper)
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| 020 |
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|a 1461432995 (ebook)
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|a 9781461432982 (paperback : alk. paper)
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|a 9781461432999 (ebook)
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| 050 |
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|a Q147
|b .S54 2012
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| 090 |
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|a Q147
|b .S54 2012
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| 100 |
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|a Shewfelt, Robert L. ,
|e editor
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|a Becoming a food scientist :
|b to graduate school and beyond
|c Robert L. Shewfelt
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| 260 |
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|a New York :
|b Springer Science+Business Media New York ,
|c c2012
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| 300 |
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|a xi, 168 p. :
|b ill. (some col.) ;
|c 23 cm.
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| 504 |
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|a Includes bibliographical references and index
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|a 1. Research as process -- 2. Idea generation -- 3. Problem definition -- 4. Critical evaluation of literature -- 5. Method selection -- 6. Experimental design -- 7. Data collection -- 8. Processing and analysis -- 9. Knowledge dissemination -- 10. The scientific meeting -- 11. Critical thinking -- 12. Science and philosophy -- 13. Ethics in science -- 14. Finding and managing the literature -- 15. Planning -- 16. Grantsmanship -- 17. Laboratory setup and management -- 18. Career development
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| 520 |
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|a Here is an ideal guide for those beginning a graduate education in food science or a career in the field. It encourages readers to study the research process, to challenge conventional wisdom and to develop a career path that maximizes the chance for success
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| 650 |
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|a Chemistry
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| 650 |
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|a Food science
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| 650 |
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|a Food
|x Research
|x Vocational guidance
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| 650 |
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|a Science
|x Vocational guidance
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| 999 |
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|a 1000147737
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
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