Becoming a Food Scientist
Robert L. Shewfelt
Springer-Verlag New York Inc., 2012
31,50 €On orderDelivery: 2-3 weeks
Becoming a Food Scientist is designed as a reservoir of ideas for those beginning a graduate education in food science or beginning a professional career in the field.
- ISBN-13
- 9781461432982
- ISBN-10
- 1461432987
- Publisher
- Springer-Verlag New York Inc.
- Year
- 2012
- Publication date
- 2012-04-20
- Pages
- 168
- Dimensions
- 235x155x11
- Weight
- 288