{ "item_title" : "Essentials of Food Science", "item_author" : [" Vickie Vaclavik", "Elizabeth Christian", "Tad Campbell "], "item_description" : "The sixth edition of the Essentials of Food Science is now available for adoption and student useThe text continues to provide the essential information of for example, food chemistry, food technology, and food preparation, while providing a single source of appropriate information for the non-major food science student.Each chapter ends with a Glossary of terms, References, and a Bibliography. The popular Culinary Alert features are scattered throughout the text andprovide suggestions for the reader to easily apply the informationin the text to his or her cooking experience.The authors - two with Ph.D.'s and one with a Masters degree earned a Food Science MAJOR, a Food Science MINOR or taught Food Science for 10-25 years. Two authors hold R.D.'s.", "item_img_path" : "https://covers3.booksamillion.com/covers/bam/3/03/244/567/3032445671_b.jpg", "price_data" : { "retail_price" : "119.99", "online_price" : "119.99", "our_price" : "119.99", "club_price" : "119.99", "savings_pct" : "0", "savings_amt" : "0.00", "club_savings_pct" : "0", "club_savings_amt" : "0.00", "discount_pct" : "10", "store_price" : "" } }

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