Introducing Food Science

1st Edition

Robert L. Shewfelt

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CRC Press
Published May 16, 2011
Textbook - 385 Pages
ISBN 9780429132179 - CAT# KE82485

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As daily consumers of foods and beverages, everyone has opinions and interests about their diet choices. However, many questions about food are often non-technical and, therefore, defy technical answers. Introducing Food Science addresses a range of food issues facing today's consumer, proceeding from a general and student-friendly discussion to an


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