AFS201 Books
Essentials of Food Science, 4th edition
Author: Vickie Vaclavik, Elizabeth Christian
School: University of Ilorin
Department: Agriculture and Veterinary Medicine
Course Code: AFS201, BCH421, ICH312
Topics: 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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