Elementary food science /
By: Ronsivalli, Louis J
.
Contributor(s): Vieira, Ernest R | Nickerson, John T. Elementary food science.
Publisher: New York : Van Nostrand Reinhold, 1992Edition: 3rd ed.Description: xii, 420 p. : ill. ; 23 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 0442005326; 9780442005320:.Subject(s): Food handling | Food industry and trade | Food scienceDDC classification: 664 Summary: This is a thorough revision and update of the previous edition and covers a wide range of topics in food science such as basic food processing methods and handling, the processing of specific foods and the culinary arts.
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|
Standard Loan
|
ATU Sligo Yeats Library Main Lending Collection | 664 (Browse shelf(Opens below)) | 1 | Available | 0029024 |
Rev. ed. of: Elementary food science / John T. Nickerson, Louis J. Ronsivalli. 2nd ed. c1980.
"An AVI book."
Includes bibliographical references (p. 399-401) and index.
This is a thorough revision and update of the previous edition and covers a wide range of topics in food science such as basic food processing methods and handling, the processing of specific foods and the culinary arts.