The science of food : an introduction to food science, nutrition, and microbiology

Author(s)

• Gaman, P. M.
• Sherrington, K. B.

Bibliographic Information

The science of food : an introduction to food science, nutrition, and microbiology

by P.M. Gaman and K.B. Sherrington

Pergamon Press, c1990

3rd ed

• :pbk.

Note

Includes bibliographical references (p. 259) and index

Details

• NCID: BA11936809
• ISBN:
  • 0080361560
  • 0080361552
• LCCN: 89077316
• Country Code: uk
• Title Language Code: eng
• Text Language Code: eng
• Place of Publication: Oxford ; New York
• Pages/Volumes: x, 269 p.
• Size: 25 cm
• Classification:
  • LCC : TX531
  • DC20 : 641.1
• Subject Headings:
  • LCSH : Food -- Composition
  • LCSH : Food -- Microbiology
  • LCSH : Nutrition