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Books by Alicia Orta-Ramirez
  | | Introducing Food Science, Second Edition(2nd Edition) by Robert L. Shewfelt, Alicia Orta-Ramirez, Andrew D. Clarke Paperback, 463 Pages, Published 2015 by Crc Press ISBN-13: 978-1-4822-0974-7, ISBN: 1-4822-0974-8 "Written to provide an introductory food science textbook that excites students and fosters learning, the first edition of Introducing Food Science broke new ground. With an easy-to-read format and innovative Looking Back, Remember This!, and Looking Ahead sections, it quickly became popular with students and professors alike. This newly revised second edition keeps the features that made the first edition so well liked, while adding upd ..." |
 | | Introducing Food Science, Second Edition by Robert L. Shewfelt, Alicia Orta-Ramirez, Andrew D. Clarke Hardcover, Published 2017 by Taylor And Francis 2017-07-27, Boca Raton ISBN-13: 978-1-138-46043-0, ISBN: 1-138-46043-5 "Written as an introductory food science textbook that excites students and fosters learning, the first edition of Introducing Food Science broke new ground." |
 | | Introducing Food Science, Second Edition(2nd Edition) by Robert L. Shewfelt, Alicia Orta-Ramirez, Andrew D. Clarke Digital, 442 Pages, Published 2015 by Crc Press ISBN-13: 978-1-4822-0975-4, ISBN: 1-4822-0975-6 "Written to provide an introductory food science textbook that excites students and fosters learning, the first edition of Introducing Food Science broke new ground. With an easy-to-read format and innovative Looking Back, Remember This!, and Looking Ahead sections, it quickly became popular with students and professors alike. This newly revised second edition keeps the features that made the first edition so well liked, while adding upd ..." |
 | | Introducing Food Science, Second Edition - Solutions Manual(2nd Edition) by Robert L. Shewfelt, Alicia Orta-Ramirez, Andrew D. Clarke Encadernação Desconhecida, Published 2015 by Crc Press ISBN-13: 978-1-4822-0987-7, ISBN: 1-4822-0987-X |
 | | Introducing Food Science, Second Edition by Robert L. Shewfelt, Alicia Orta-Ramirez, Andrew D. Clarke 437 Pages, Published 2015 by Crc Press ISBN-13: 978-1-4987-6664-7, ISBN: 1-4987-6664-1 "Food Res. Technol., 235:333. Hoseney, R. C., 1994. Principles of Cereal Science and Technology, 2nd ed., St. Paul, MN: American Association of Cereal Chemists , Inc. Jane, J., 2004. Starch: Structure and properties, Chapter 7, in Chemical and Functional Properties of Food Saccharides, Tomasik, P., ... in Alternative Sweeteners, 4th ed., Nabors, L. O., Ed., New York: Marcel Dekker, Inc. O'Rell, K. R. and R. C. Chandan, 2013. ... Damo ..." |
 | | Figure Slides for Introducing Food Science, Second Edition(2nd Edition) by Robert L. Shewfelt, Alicia Orta-Ramirez, Andrew D. Clarke Encadernação Desconhecida, Published 2015 by Crc Press ISBN-13: 978-1-4822-0993-8, ISBN: 1-4822-0993-4 |
 | | Introducing Food Science(1st Edition) by Robert L. Shewfelt, Alicia Orta-Ramirez, Andrew D. Clarke Hardcover, 385 Pages, Published 2009 by Crc Press ISBN-13: 978-1-58716-028-8, ISBN: 1-58716-028-5 "As daily consumers of foods and beverages, everyone has opinions and interests about their diet choices. However, many questions about food are often non-technical and, therefore, defy technical answers. Introducing Food Science addresses a range of food issues facing today’s consumer, proceeding from a general and student-friendly discussion to an in-depth technical overview of the basic principles of food science. This authoritative ..." |
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