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

"'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 Electronic books.
Online Access:	Connect to the full text of this electronic book

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

by Gaman, P. M.
Published 1981

Book

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

by Gaman, P. M.
Published 1977

Book