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
4th ed.
by Norman N. Potter
- 0 Ratings
- 37 Want to read
- 4 Currently reading
- 1 Have read
Share
×Close
This edition doesn't have a description yet. Can you add one?
Check nearby libraries
Buy this book
Previews available in: English
Showing 2 featured editions. View all 11 editions?
| Edition | Availability |
|---|---|
1
|
zzzz
Libraries near you:
WorldCat
|
2
|
aaaa
Libraries near you:
WorldCat
|
Book Details
Edition Notes
Includes bibliographies and index.
Classifications
The Physical Object
ID Numbers
Excerpts
added anonymously.
Community Reviews (0)
Feedback?
| February 14, 2020 | Edited by MARC Bot | remove fake subjects |
| December 13, 2019 | Edited by MARC Bot | import existing book |
| July 22, 2017 | Edited by Mek | adding subject: In library |
| November 28, 2012 | Edited by AnandBot | Fixed spam edits. |
| December 10, 2009 | Created by WorkBot | add works page |