Essentials of food science:
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Cham
Springer
[2021]
|
| Edition: | Fifth edition |
| Series: | Food science text series
|
| Subjects: | |
| Physical Description: | xxii, 481 Seiten Illustrationen, Diagramme |
| ISBN: | 9783030468132 |
Staff View
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| 245 | 1 | 0 | |a Essentials of food science |c Vickie A. Vaclavik, Elizabeth W. Christian, Tad Campbell |
| 250 | |a Fifth edition | ||
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| 650 | 4 | |a Food |x Composition | |
| 650 | 4 | |a Nutrition | |
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Record in the Search Index
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| author | Vaclavik, Vickie 1954- Christian, Elizabeth W. Campbell, Tad |
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| dewey-full | 664 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664 |
| dewey-search | 664 |
| dewey-sort | 3664 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Lebensmitteltechnologie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau Ökotrophologie |
| discipline_str_mv | Chemie / Pharmazie Lebensmitteltechnologie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau Ökotrophologie |
| edition | Fifth edition |
| format | Book |
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| id | DE-604.BV047348422 |
| illustrated | Illustrated |
| index_date | 2024-07-03T17:36:56Z |
| indexdate | 2024-07-10T09:09:39Z |
| institution | BVB |
| isbn | 9783030468132 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-032750671 |
| oclc_num | 1263271504 |
| open_access_boolean | |
| owner | DE-11 DE-M49 DE-BY-TUM |
| owner_facet | DE-11 DE-M49 DE-BY-TUM |
| physical | xxii, 481 Seiten Illustrationen, Diagramme |
| publishDate | 2021 |
| publishDateSearch | 2021 |
| publishDateSort | 2021 |
| publisher | Springer |
| record_format | marc |
| series2 | Food science text series |
| spelling | Vaclavik, Vickie 1954- Verfasser (DE-588)121514900 aut Essentials of food science Vickie A. Vaclavik, Elizabeth W. Christian, Tad Campbell Fifth edition Cham Springer [2021] xxii, 481 Seiten Illustrationen, Diagramme txt rdacontent n rdamedia nc rdacarrier Food science text series Food Analysis Food Composition Nutrition Lebensmittelwissenschaft (DE-588)4167048-6 gnd rswk-swf Lebensmitteltechnologie (DE-588)4034901-9 gnd rswk-swf Lebensmittelwissenschaft (DE-588)4167048-6 s DE-604 Lebensmitteltechnologie (DE-588)4034901-9 s Christian, Elizabeth W. Verfasser (DE-588)1239774397 aut Campbell, Tad Verfasser (DE-588)1239774753 aut Erscheint auch als Online-Ausgabe 978-3-030-46814-9 |
| spellingShingle | Vaclavik, Vickie 1954- Christian, Elizabeth W. Campbell, Tad Essentials of food science Food Analysis Food Composition Nutrition Lebensmittelwissenschaft (DE-588)4167048-6 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd |
| subject_GND | (DE-588)4167048-6 (DE-588)4034901-9 |
| title | Essentials of food science |
| title_auth | Essentials of food science |
| title_exact_search | Essentials of food science |
| title_exact_search_txtP | Essentials of food science |
| title_full | Essentials of food science Vickie A. Vaclavik, Elizabeth W. Christian, Tad Campbell |
| title_fullStr | Essentials of food science Vickie A. Vaclavik, Elizabeth W. Christian, Tad Campbell |
| title_full_unstemmed | Essentials of food science Vickie A. Vaclavik, Elizabeth W. Christian, Tad Campbell |
| title_short | Essentials of food science |
| title_sort | essentials of food science |
| topic | Food Analysis Food Composition Nutrition Lebensmittelwissenschaft (DE-588)4167048-6 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd |
| topic_facet | Food Analysis Food Composition Nutrition Lebensmittelwissenschaft Lebensmitteltechnologie |
| work_keys_str_mv | AT vaclavikvickie essentialsoffoodscience AT christianelizabethw essentialsoffoodscience AT campbelltad essentialsoffoodscience |