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Gloucester County College - SPRING 2011 (JAN) | ||
Section 01 | ||
 | Essentials of Food Science (Food Science Text Series) (3rd Edition) by Vickie A. Vaclavik, Elizabeth W. Christian Paperback, 572 Pages, Published 2007 ISBN-10: 0-387-69939-2 / 0387699392 ISBN-13: 978-0-387-69939-4 / 9780387699394 Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. In previous editions the book was organized around the USDA Fo | |