Food Science can be defined as the application of the basic sciences and engineering to study the fundamental physical, chemical, and biochemical nature of foods and the principles of food processing.
An edition of Food science
(1968)
Food Science
by Norman N. Potter
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Publish Date
2005
Publisher
CBS Publishers & Distributors
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Previews available in: English
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- Created April 30, 2008
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| December 29, 2021 | Edited by ImportBot | import existing book |
| April 28, 2011 | Edited by OCLC Bot | Added OCLC numbers. |
| April 16, 2010 | Edited by bgimpertBot | Added goodreads ID. |
| December 15, 2009 | Edited by WorkBot | link works |
| April 30, 2008 | Created by an anonymous user | Imported from amazon.com record |