2653

Vaclavik, Vickie,author

Fourth edition , Fourth edition

1 online resource

Food science text

Includes bibliographical references and index , Part I. Introduction to food components -- part II. Carbohydrates in food -- part III. Proteins in food -- part IV. Fats in food -- part V. Sugars, sweeteners -- part VI. Baked products -- part VII. Aspects of food processing -- part VIII. Food safety -- part IX. Government regulation of the food supply

Christian, Elizabeth W., , Ohio Library and Information Network