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. ;  25 cm. 
<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. 
<br/><br/> Specialized. 
<br/><br/><label>ISBN: </label>9780750623735 (pbk.) :  £16.99 075062373X (pbk.) :  £16.99 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Nutrition.<br/>Food--Analysis.<br/>Food--Composition.
<br/><br/><label>Dewey Class. No.: </label>641.1