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00000cam a2200000 7i4500 |
| 001 |
0000102788 |
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20250323.0 |
| 008 |
241208s2021 sz eng |
| 020 |
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|a 9783030468132
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| 020 |
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|a 9783030468149 (ebook)
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| 040 |
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|a UniSZA
|e rda
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| 050 |
0 |
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|a TP370
|b .V33 2021
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| 090 |
0 |
0 |
|a TP370
|b .V33 2021
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| 100 |
1 |
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|a Vaclavik, vikcie A. ,
|e author
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| 245 |
0 |
2 |
|a Essentials of food science
|c Vickie A. Vaclavik, Elizabeth W. Christian,Tad Campbell
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| 250 |
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|a Fifth edition
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| 264 |
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1 |
|a Cham,Switzerland :
|b Springer
|c ©2021
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| 264 |
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4 |
|c ©2021
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| 300 |
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|a xxii, 481 pages :
|b illustrations (some color) ;
|c 25 cm.
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| 336 |
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|a text
|2 rdacontent
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| 337 |
|
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|a unmediated
|2 rdamedia
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| 338 |
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|a volume
|2 rdacarrier
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| 490 |
1 |
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|a Food science text series
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| 504 |
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|a Includes bibliographical references and index(pages 459-481)
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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. Baked products -- 6. Aspects of food handling -- 7. Government regulation of the food supply and labelling
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| 650 |
|
0 |
|a Food science
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| 700 |
1 |
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|a Campbell, Tad ,
|e author
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| 700 |
1 |
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|a Christian, Elizabeth W. ,
|e author
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| 999 |
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|a 1000187159
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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| 999 |
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|a 1000187160
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|
| 999 |
|
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|a 1000187161
|b Red Spot
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|