The science of food
Subtitle: an introduction to food science, nutrition, and microbiology
By: by P. M. Gaman and K. B. Sherrington.
Contributors: Sherrington, K. B., joint author.
Edition: 2d ed.
Series: Pergamon international library of science, technology, engineering, and social studies
Publisher: Pergamon Press; Pergamon
Published: 1981
Place of publication: Oxford; New York
Language: eng
Number of pages: 245
Subjects: Food -- Composition.; Food -- Microbiology.; Nutrition.
Notes: Bibliography: p. 235.
Includes index.