The science of food / P. M. Gaman and K. B. Sherrington.
Material type:
TextPublication details: Oxford : Butterworth-Heinemann, 1996Edition: 4th editionDescription: x, 326p. : illISBN: 9780080938363 (ebook)Subject(s): Nutrition | Food -- Analysis | Food -- Composition | Food and Drink | Food & beverage technology | Hospitality & service industries | Diets & dieting | Dietetics & nutritionGenre/Form: Online access: Click here to access online Also available in printed form ISBN 9780750623735Summary: 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.
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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.
Also available in printed form ISBN 9780750623735
Electronic reproduction. Askews and Holts. Mode of access: World Wide Web.
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