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Foods: Experimental Perspectives

by Margaret McWilliams
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Overview

Capturing the most recent research in food science and technology, this book focuses on the science underlying all aspects of food–including the principles that determine safe storage, handling, and preparation.

Synopsis

Capturing the most recent research in food science and technology, this book focuses on the science underlying all aspects of food–including the principles that determine safe storage, handling, and preparation.

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Book Details

Published
August 1, 2007
Publisher
Prentice Hall
Pages
544
Format
Hardcover
ISBN
9780131568532

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