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
5th ed.
by Norman N. Potter
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Includes bibliographical references and index.
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- Created April 1, 2008
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| November 16, 2022 | Edited by ImportBot | import existing book |
| November 20, 2020 | Edited by MARC Bot | import existing book |
| May 18, 2020 | Edited by CoverBot | Added new cover |
| July 29, 2014 | Edited by ImportBot | import new book |
| April 1, 2008 | Created by an anonymous user | Imported from Scriblio MARC record |