• Essentials of Food Science, 4th edition by Vickie Vaclavik, Elizabeth Christian

    Year-published: 2014
    Course code: AFS201,BCH421,ICH312
    Department: Food Science and Technology
    Level: 200
    School: University of Ilorin
    Uploaded by: Justin
    Uploaded on: 06-May-2020
    Size: 22.06 MB
    Number of downloads: 0
    Number of points needed for download: 23

    Tags: evaluation of food quality water carbohydrate starch pectin gum grain vegetable fruit protein egg egg products milk milk product fat oil products food emulsions foams sugar sweetener confections baked products dough food preservation food additives food packaging food safety

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