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

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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.
Description
Item Description:Includes index.
Physical Description:xii, 245 pages : illustrations ; 25 cm.
Bibliography:Bibliography: page 235.
ISBN:0080258956 (pbk.) :
0080258964