Shewfelt, Robert L. <br/><br/>
Introducing food science 
Robert L. Shewfelt, Alicia Orta-Ramirez and Andrew D. Clarke 
 - 2nd ed. 
 - New York:   CRC Press,  2016.  
 - xxv, 437p.  
<br/><br/><label>ISBN: </label>9781482209747 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food industry and trade<br/>Food Microbology<br/>Food quality control 
<br/><br/><label>Dewey Class. No.: </label>631.56  / SHI