The science of food : an introduction to food science, nutrition, and microbiology /

Bibliographic Details
Main Author:	Gaman, P. M.
Other Authors:	Sherrington, K. B.
Format:	Book
Language:	English
Published:	Oxford, England ; New York : Pergamon Press, 1981.
Edition:	2nd ed.
Series:	Pergamon international library of science, technology, engineering, and social studies.
Subjects:	Food > Composition. Food > Microbiology. Nutrition.

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