Essentials of food science / Vickie A. Vaclavik, Elizabeth W. Christian [electronic resource]
Material type:
Computer fileSeries: Food science text seriesPublication details: New York : Springer, 2014Edition: Fourth editionDescription: 1 online resourceISBN: - 9781461491385 (E-book)
- TX 531 V32E 2014
| Item type | Current library | Collection | Shelving location | Call number | Status | Barcode | |
|---|---|---|---|---|---|---|---|
E-Book
|
SPU Library, Bangkok (Main Campus) | Electronic Resources | On Display | TX 531 V32E 2014 (Browse shelf(Opens below)) | Available | 9781461491385 |
Includes appendix glossary and index
Introduction to food components -- Carbohydrates in food -- Proteins in food -- Fats in food -- Sugars, sweeteners -- Baked products -- Aspects of food processing -- Food safety -- Government regulation of the food supply
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