Knowledge of food science is applicable to all persons, in diverse college majors. This text is designed with a user-friendly approach to Food Science for the. Designed primarily for the non-Food Science major, this textbook presents principles of food science for the nutrition, dietetics, hospitality, and culinary arts. The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical.
An Aspen Food Science Text Series Book. Essentials of Food Science presents introductory principles to those interested in the basics of food science. Chapters . Essentials of Food Science (Food Science Text Series): Medicine & Health Science Vickie Vaclavik (Author), Elizabeth W. Christian ( Author). V. A. Vaclavik, Ph.D., R.D., Dr. Vaclavik has taught classes in nutrition, food science and management, and culinary arts for over 25 years at the college level in.
New York ; London: Springer, - Food science text series pages, , English, Article, 14 & Possibly online. Essentials of food science / Vickie A. Vaclavik. Pris: ,-. pocket, Sendes innen 1‑2 virkedager.. Kjøp boken Essentials in Food Science av Vickie A. Vaclavik, Elizabeth W. Christian, Vickie A. Vaclavik. The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical. Essentials of Food Science (Food Science Text Series): Medicine Vickie A. Vaclavik is an assistant professor, and registered dietitian at The.