Shewfelt, Robert L., <br/><br/>
Introducing food science / 
Robert L. Shewfelt, Alicia Orta-Ramirez, Andrew D. Clarke 
 - Second edition 
 - xxv, 437 pages :  illustrations ;  24 cm. 
<br/><br/>Includes bibliographical references and index 
<br/><br/><label>ISBN: </label>9781482209747 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food industry and trade<br/>Food--Microbiology<br/>Food--Quality control<br/>Food handling<br/>Nutrition