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Encyclopedia of food science

Author: Martin S Peterson; Arnold Harvey Johnson
Publisher: Westport, Conn. : Avi Pub. Co., ©1978.
Series: Encyclopedia of food technology and food science series, v. 3.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
Over 220 subjects in food constituents, stability, storage, deterioration, food chemistry, food microbiology, nutritional evaluation, acceptability, and food consumption. Separate section describing the food science programs of various countries. Contributions from over 200 scientists. Comprehensive index and glossary of food science terms.
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Genre/Form: Encyclopedias
Dictionnaires anglais
Additional Physical Format: Online version:
Encyclopedia of food science.
Westport, Conn. : Avi Pub. Co., ©1978
(OCoLC)570234880
Document Type: Book
All Authors / Contributors: Martin S Peterson; Arnold Harvey Johnson
ISBN: 0870552279 9780870552274
OCLC Number: 3447392
Description: xviii, 1005 pages : illustrations ; 26 cm.
Series Title: Encyclopedia of food technology and food science series, v. 3.
Responsibility: [edited by] Martin S. Peterson, Arnold H. Johnson.

Abstract:

Over 220 subjects in food constituents, stability, storage, deterioration, food chemistry, food microbiology, nutritional evaluation, acceptability, and food consumption. Separate section describing the food science programs of various countries. Contributions from over 200 scientists. Comprehensive index and glossary of food science terms.

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