Becoming a Food Scientist: To Graduate School and Beyond
- Author
- Robert L. Shewfelt (auth.)
- Publisher
- Springer US
- Language
- English
- Edition
- 1
- Year
- 2012
- Page
- 168
- ISBN
- 978-1-4614-3298-2,978-1-4614-3299-9
- File Type
- pdf
- File Size
- 2.7 MiB
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