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The Rutgers University - FALL 2010 | ||
Section 01 | ||
 | Foods: A Scientific Approach (3rd Edition) by Helen G. Charley, Connie M. Weaver (Editor) Paperback, 582 Pages, Published 1997 ISBN-10: 0-02-321951-3 / 0023219513 ISBN-13: 978-0-02-321951-1 / 9780023219511 This edition, written for readers who have an adequate background in chemistry, continues the emphasis of the scientific aspects of the study of foods. Drawing upon the basic sciences of chemistry, physics, microbiology, and physiology, it provides readers with an understanding of the c | |