The science of food / P. M. Gaman and K. B. Sherrington.
Material type:
TextPublication details: Oxford : Butterworth-Heinemann, 1996Edition: 4th editionDescription: x, 326p. : ill. ; 25 cmISBN: 9780750623735 (pbk.) :; 075062373X (pbk.) :Subject(s): Nutrition | Food -- Analysis | Food -- CompositionDDC classification: 641.1 Summary: 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.
| Item type | Current library | Home library | Shelving location | Class number | Status | Date due | Barcode | Item reservations | |
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 2 | 613.2 GAM (Browse shelf(Opens below)) | Available | 06330029 | |||
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 2 | 613.2 GAM (Browse shelf(Opens below)) | Available | 06330045 | |||
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 2 | 613.2 GAM (Browse shelf(Opens below)) | Issued | 25/11/2024 | 06330037 |
Total reservations: 0
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.
Specialized.
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