Descriptive Food Science
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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
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Gastronomy and Food Science fills the transfer knowledge gap between academia and industry by covering the interrelation of gastronomy and food and culinary sci
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Deep knowledge of the chemical composition, nutrients, physical properties, toxicology, and microbiological composition of food allows for the production of saf