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.
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Includes bibliographies and index.
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Scriblio MARC recordUniversity of Prince Edward Island MARC record
Library of Congress MARC record
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- Created April 1, 2008
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October 15, 2020 | Edited by MARC Bot | import existing book |
April 14, 2010 | Edited by Open Library Bot | Linked existing covers to the edition. |
December 14, 2009 | Edited by WorkBot | link works |
October 5, 2009 | Edited by ImportBot | Found a matching University of Prince Edward Island MARC record |
April 1, 2008 | Created by an anonymous user | Imported from Scriblio MARC record |