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dc.contributor.authorBandler, David K.
dc.contributor.authorHolland, Robert F.
dc.date.accessioned2005-02-03T13:50:43Z
dc.date.available2005-02-03T13:50:43Z
dc.date.issued2002
dc.identifier.urihttps://hdl.handle.net/1813/353
dc.descriptionA print on demand of these books and articles can be obtained from Cornell Business Services (CBS) Digital Services by sending e-mail to digital@cornell.edu or calling 607.255.2524. In the body of the message include the identifier.uri for the book or article, and ask to be contacted regarding payment.
dc.description.abstractThis publication is a comprehensive look at the evolution of the Department of Food Science at Cornell University from the early years through its centennial celebration in 2002.en_US
dc.format.extent11481895 bytes
dc.format.mimetypeapplication/pdf
dc.language.isoen_US
dc.publisherCornell Universityen_US
dc.subjectCornell Universityen_US
dc.subjectCornellen_US
dc.subjectfood scienceen_US
dc.subjectfood technologyen_US
dc.subjectfood science and technologyen_US
dc.subjectfood science & technologyen_US
dc.subjectfood engineeringen_US
dc.subjectfood processingen_US
dc.subjectfood safetyen_US
dc.subjectfood microbiologyen_US
dc.subjectsensoryen_US
dc.subjectanti-oxidantsen_US
dc.subjectmilken_US
dc.subjectcheeseen_US
dc.subjectfood packagingen_US
dc.subjectfood qualityen_US
dc.subjectinternational food scienceen_US
dc.subjectundergraduateen_US
dc.subjectgraduateen_US
dc.subjectuniversityen_US
dc.subjectdairy scienceen_US
dc.subjectdairy storeen_US
dc.subjectpilot planten_US
dc.titleFood Science at Cornell University: A Century of Excellence, 1902-2002en_US
dc.typebooken_US


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