The Science of food
Subtitle: an introduction to food science, nutrition and microbiology
By: P. M. Gaman and K. B. Sherrington.
Contributors: Sherrington, K. B.
Edition: 3rd ed.
Publisher: Butterworth Heinemann
Published: 1990
Place of publication: Oxford
Language: eng
Number of pages: 269
Notes: Reprint.  First published by Pergamon, 1990.