The science of food /
Gaman, P. M.
The science of food / P. M. Gaman and K. B. Sherrington. - 4th edition. - Oxford : Butterworth-Heinemann, 1996. - x, 326p. : ill.
Previous ed.: Oxford: Pergamon, 1990.
Includes bibliographical references (p. 318) and index.
The Science of Food provides a basic introduction to food science, nutrition and microbiology for a wide range of students whose studies include aspects of catering and nutrition.
Electronic reproduction.
Askews and Holts.
Mode of access: World Wide Web.
9780080938363 (ebook)
Nutrition.
Food--Analysis.
Food--Composition.
Food and Drink.
Food & beverage technology
Hospitality & service industries
Diets & dieting
Dietetics & nutrition
The science of food / P. M. Gaman and K. B. Sherrington. - 4th edition. - Oxford : Butterworth-Heinemann, 1996. - x, 326p. : ill.
Previous ed.: Oxford: Pergamon, 1990.
Includes bibliographical references (p. 318) and index.
The Science of Food provides a basic introduction to food science, nutrition and microbiology for a wide range of students whose studies include aspects of catering and nutrition.
Electronic reproduction.
Askews and Holts.
Mode of access: World Wide Web.
9780080938363 (ebook)
Nutrition.
Food--Analysis.
Food--Composition.
Food and Drink.
Food & beverage technology
Hospitality & service industries
Diets & dieting
Dietetics & nutrition