Food science: a chemical approach
By: [by] Brian A. Fox [and] Allan G. Cameron.
Contributors: Cameron, Allan G. joint author.
Edition: 2nd ed.
Publisher: University of London Press
Published: 1970
Place of publication: London
Language: eng
Number of pages: 381
Subjects: Food.; Nutrition.; Food.; Food analysis.; Metabolism.
Notes: Includes bibliographies.
First published in 1961 under title: A chemical approach to food and nutrition.