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.
Edition: 3rd ed.
Publisher: Pergamon Press
Published: 1990
Place of publication: Oxford; New York
Language: eng
Number of pages: 269
Subjects: Food -- Composition.; Food -- Microbiology.; Nutrition.
Notes: Includes bibliographical references (p. 259) and index.