Introduction to the chemistry of food / Michael Zeece, Professor Emeritus, Department of Food Science, University of Nebraska, Lincoln, Nebraska, United States.
| Author/creator | Zeece, Michael |
| Format | Electronic |
| Publication Info | London [England] ; San Diego, CA : Academic Press, [2020] |
| Description | x, 418 pages : illustrations ; 23 cm |
| Supplemental Content | Full text available from eBook - Agricultural, Biological, and Food Sciences 2020 [EBCABS20] |
| Subjects |
| Bibliography note | Includes bibliographical references and index. |
| Access restriction | Available only to authorized users. |
| Technical details | Mode of access: World Wide Web |
| Genre/form | Electronic books. |
| LCCN | 2019946820 |
| ISBN | 9780128094341 (paperback) |
Availability
| Library | Location | Call Number | Status | Item Actions |
|---|---|---|---|---|
| Electronic Resources | Access Content Online | ✔ Available |