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

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"'The Science of Food: An Introduction to Food Science, Nutrition and Microbiology', Second Edition conveys basic scientific facts and principles, necessary for the understanding of food science, nutrition, and microbiology. Organized into 17 chapters, this book begins with a discussi...

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Bibliographic Details
Main Authors: Gaman, P. M. (Author), Sherrington, K. B. (Author)
Corporate Author: ScienceDirect (Online service)
Format: eBook
Language:English
Published: Oxford ; New York : Pergamon Press, 1981.
Edition:Second edition.
Series:Pergamon international library of science, technology, engineering, and social studies.
Subjects:
Food > Composition.
Food > Microbiology.
Nutrition.
Dietetics.
Food.
Microbiology.
Dietetics
Food
Microbiology
Nutritional Physiological Phenomena
Food Microbiology
Aliments > Composition.
Aliments > Microbiologie.
Alimentation.
Diététique.
Aliments.
Microbiologie.
food.
microbiology.
diet.
COOKING > General.
Food > Composition
Food > Microbiology
Nutrition
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Call Number: TX531 .G36 1981eb
 
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TX531 .G36 1981eb Available