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The Experimental Study of Foods (Food & wine)
The Experimental Study of Foods - Food & wine
Author: Ruth M. Griswold, Ada Marie Campbell, Marjorie Porter Penfield
This book aims to present the scientific basis for an understanding of the nature of food, and to promote the principles of experimental methodology as applied to food. It incorporates recent research findings and contains references for further reading.
ISBN-13: 9780094638006
ISBN-10: 0094638004
Publication Date: 4/14/1980
Pages: 516
Edition: 2nd
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Publisher: Constable
Book Type: Hardcover
Members Wishing: 0
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