Encyclopedia of food science and technology /
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| Imprint: | New York : Wiley, c1992. |
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| Description: | 4 v. : ill. ; 29 cm. |
| Language: | English |
| Subject: | |
| Format: | Print Book |
| URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/1365855 |
| Summary: | Based on the work of leading professionals in the field of nutrition research, it explores all aspects of the basic science and mechanics of food processing, food additives and more. Covering everything from acidulants to yogurt, it is intended for reference use in all libraries and the food industry in general. It is an invaluable resource that will prove indispensable for all food science needs. |
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| Item Description: | "A Wiley-Interscience publication." |
| Physical Description: | 4 v. : ill. ; 29 cm. |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 0471505412 (set) |
