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| LEADER |
00848cam a2200277 7i4500 |
| 001 |
0000051044 |
| 005 |
20200903090000.0 |
| 008 |
130227s2009 eng |
| 020 |
|
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|a 9781587160288
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| 040 |
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|a TSAM
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| 090 |
0 |
0 |
|a TX551
|b SHE 2009
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| 100 |
1 |
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|a Shewfelt, Robert L.
|e author
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| 245 |
1 |
0 |
|a Introducing food science
|c Robert L. Shewfelt.
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| 264 |
|
1 |
|a Boca Raton:
|b CRC Press,
|c 2009.
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| 300 |
|
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|a xvii, 363 pages:
|b illustrations;
|c 24 cm.
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| 336 |
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|a text
|2 rdacontent
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| 337 |
|
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|a unmediated
|2 rdamedia
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| 338 |
|
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|a volume
|2 rdacarrier
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| 501 |
0 |
0 |
|a FHS
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| 504 |
0 |
0 |
|a Includes bibliographical references and index
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| 650 |
1 |
0 |
|a Nutrition
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| 650 |
1 |
0 |
|a Food --
|x Microbiology
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| 650 |
1 |
0 |
|a Food --
|x Quality control
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| 650 |
1 |
0 |
|a Food industry and trade
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| 650 |
1 |
0 |
|a Food handling
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| 901 |
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|u http://www.crcpress.com
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