Title: The science of food
First published: 1977
Subjects: Food, Nutrition, Composition, Microbiology, Diets & dieting, Food & beverage technology, Science/Mathematics, Food Microbiology, Food Science, Cooking, Consumer Health, Diet / Health / Fitness, Technology / Food Industry & Science, General, Alimentos (Composicao), Aliment, Microbiologie, Analyse aliments, Food, composition, Food, microbiology, Food poisoning, Preservation, Nutritional Physiological Phenomena, Foodborne Diseases, Food Preservation, Aliments, Intoxications alimentaires, Conservation, HEALTH & FITNESS, Technology