Gaman, P. M. <br/><br/>
The science of food / 
P. M. Gaman and K. B. Sherrington. 
 - 4th edition. 
 - Oxford :  Butterworth-Heinemann,  1996. 
 - x, 326p. :  ill. 
<br/><br/> Previous ed.: Oxford: Pergamon, 1990. 
<br/><br/>Includes bibliographical references (p. 318) and index. 
<br/><br/> 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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<br/><br/><br/>Electronic reproduction. <br/>Askews and Holts. <br/>Mode of access: World Wide Web. 
<br/><br/><label>ISBN: </label>9780080938363 (ebook) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Nutrition.<br/>Food--Analysis.<br/>Food--Composition.<br/>Food and Drink.<br/>Food & beverage technology<br/>Hospitality & service industries<br/>Diets & dieting<br/>Dietetics & nutrition
<br/><br/><label>Index Terms--Genre/Form: </label>