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., joint author.
Edition: 1st ed.
Series: Pergamon international library of science, technology, engineering, and social studies
Publisher: Pergamon Press
Published: 1977
Place of publication: Oxford; New York
Language: eng
Number of pages: 300
Subjects: Food -- Composition.; Food -- Microbiology.; Nutrition.
Notes: Includes bibliographical references and index.