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20190416093000.0 |
| 008 |
170528s2014 nyu eng |
| 020 |
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|a 9781461491378
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| 020 |
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|a 9781461491385
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| 050 |
0 |
0 |
|a TX531
|b .V33 2014
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| 090 |
0 |
0 |
|a TX531
|b .V33 2014
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| 100 |
1 |
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|a Vaclavick, Vickie A. ,
|e author
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| 245 |
1 |
0 |
|a Essentials of food science
|c Vickie A. Vaclavik and Elizabeth W. Christian
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| 250 |
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|a 4th ed
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| 260 |
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|a New York :
|b Springer ,
|c c2014
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| 300 |
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|a xxiv, 495 p. :
|b ill. (some col.) ;
|c 26 cm.
|
| 504 |
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|a Includes bibliographical references (p. 472) and index
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| 505 |
0 |
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|a 1. Introduction to food components -- 2. Carbohydrates in food -- 3. Proteins in food -- 4. Fats in food -- 5. Sugars, sweeteners -- 6. Baked products -- 6. Aspects of food processing -- 7. Food safety -- 8. Government regulation of the food supply
|
| 650 |
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0 |
|a Food
|x Analysis
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| 650 |
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0 |
|a Food
|x Composition
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| 650 |
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0 |
|a Nutrition
|
| 700 |
1 |
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|a Christian, Elizabeth W. ,
|e author
|
| 999 |
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|a 1000168340
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|