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Becoming a Food Scientist: To Graduate School and Beyond Robert L. Shewfelt 2012 edition
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Becoming a Food Scientist: To Graduate School and Beyond
Robert L. Shewfelt
Becoming a Food Scientist is designed as a reservoir of ideas for those beginning a graduate education in food science or beginning a professional career in the field.
125 pages, 27 black & white illustrations, 22 colour illustrations, 18 black & white tables, biograp
| Media | Books Paperback Book (Book with soft cover and glued back) |
| Released | April 20, 2012 |
| ISBN13 | 9781461432982 |
| Publishers | Springer-Verlag New York Inc. |
| Pages | 168 |
| Dimensions | 155 × 235 × 11 mm · 288 g |
| Language | English |
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