Becoming a food scientist: to graduate school and beyond
Auteur :
Shewfelt, Robert L.
Éditeur :
Springer-Verlag New York Inc.
ISBN :
9781461432982
Date de publication :
20 avr. 2012
Dimensions :
23,5 x 15,5 cm
Langue :
Anglais
Pays d'origine :
USA
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.