Skip to main content
PBS logo
 
 

Search - Carbohydrate Chemistry for Food Scientists

Carbohydrate Chemistry for Food Scientists
Carbohydrate Chemistry for Food Scientists
Author: Roy Lester Whistler, James N. BeMiller
Carbohydrate Chemistry for Food Scientists, Second Edition is a complete update of the critically acclaimed first edition of Whistler and BeMiller s authoritative carbohydrate reference for food scientists. The new edition is fully revised, expanded, and redesigned as an easy-to-read resource for students and professionals who need to understand...  more »
ISBN-13: 9780913250921
ISBN-10: 0913250929
Pages: 243
Rating:
  ?

0 stars, based on 0 rating
Publisher: American Assn. of Cereal Chemists/Eagan Press
Book Type: Hardcover
Members Wishing: 0
Reviews: Amazon | Write a Review


Genres: