The experimental study of food
Book Description
This book aims to present the scientific basis for an understanding of the nature of food, and to promote the principles of experimental methodology as applied to food. It incorporates recent research findings and contains references for further reading.
Book Information
Publisher | Houghton Mifflin Company |
Binding | Hardcover (6 editions) |
Reading Level | Uncategorized |
# of Pages | 513 |
ISBN-10 | 0395266661 |
ISBN-13 | 978-0395266663 |
Publication Date | /1979 |
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