Description
Food scientists apply their knowledge of chemistry, biology, and other sciences to the study and analysis of food. This compelling title explains how food scientists search for ways to improve the ways food is grown and prepared commercially for thousands of people. Teacher's guide available.
Title Details
Author: |
Johnson, Robin |
Publisher: |
Crabtree Publishing Company |
Language: |
English |
Copyright: |
2018 |
Number of Pages: |
32 |
Dewey: |
664 |
Dewey Range: |
600s |
Binding Type: |
Library Binding |
Lexile Level: |
1000 |
Lexile Range: |
Fluent Reader (1000 - 1299) |
