Details for: The science of food / › University of West London Library catalogue

Image from Google Jackets

The science of food / P. M. Gaman and K. B. Sherrington.

By: Gaman, P. MContributor(s): Sherrington, K. BMaterial type: Text

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.

Holdings
Item type	Current library	Home library	Shelving location	Class number	Status	Date due	Barcode
Book	Paul Hamlyn Library	Paul Hamlyn Library	Floor 2	613.2 GAM (Browse shelf(Opens below))	Available		06330029
Book	Paul Hamlyn Library	Paul Hamlyn Library	Floor 2	613.2 GAM (Browse shelf(Opens below))	Available		06330045
Book	Paul Hamlyn Library	Paul Hamlyn Library	Floor 2	613.2 GAM (Browse shelf(Opens below))	Issued	25/11/2024	06330037

Total reservations: 0

Browsing Paul Hamlyn Library shelves, Shelving location: Floor 2 Close shelf browser (Hides shelf browser)

Previous								Next
Previous	613.2 FUN Functional foods : concept to product /	613.2 GAB Counselling skills for dieticians /	613.2 GAM The science of food /	613.2 GAM The science of food /	613.2 GAM The science of food /	613.2 HAA Staying healthy with nutrition : the complete guide to diet and nutritional medicine /	613.2 HAA Staying healthy with nutrition : the complete guide to diet and nutritional medicine /	Next

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.

There are no comments on this title.

to post a comment.