Vaclavik, Vickie. <br/><br/>
Essentials of food science / 
Vickie A. Vaclavik, Elizabeth W. Christian. 
 - 3rd ed. 
 - New York, NY :  Springer,  c2008. 
 - xvii, 571 p. :  ill. ;  26 cm. 
 - Food science text series .
<br/><br/>Includes bibliographical references and index. 
<br/><br/><label>ISBN: </label>9780387699394 (pbk. : alk. paper) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Analysis.<br/>Food--Composition.<br/>Nutrition.
<br/><br/><label>LC Class. No.: </label>TX531  / .V33 2008