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Purdue University-West Lafayette - FALL 2012 | ||
Section 20636 | ||
 | 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 | |