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 ; New York : Pergamon Press, 1977.
Edition:	1st ed.
Subjects:	Food > Composition. Food > Microbiology. Nutrition.

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