{"title":"Book Review: Becoming a Food Scientist: To Graduate School and Beyond by Robert L. Shewfelt","authors":"G. Chism","doi":"10.1111/J.1541-4329.2012.00149.X","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":22784,"journal":{"name":"The Journal of Food Science Education","volume":"74 1","pages":"33-33"},"PeriodicalIF":0.0000,"publicationDate":"2012-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"The Journal of Food Science Education","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1111/J.1541-4329.2012.00149.X","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}