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
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Includes bibliographies and index.
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| 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 |
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| December 10, 2009 | Created by WorkBot | add works page |