The science of food : an introduction to food science, nutrition, and microbiology / by P.M. Gaman and K.B. Sherrington.

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Bibliographic Details
Main Author:	Gaman, P. M.
Other Authors:	Sherrington, K. B.
Language:	English
Published:	Oxford ; New York : Pergamon Press, [1990], ©1990.
Edition:	Third edition.
Subjects:	Food > Composition. Food > Microbiology. Nutrition.
Physical Description:	x, 269 pages : illustrations ; 25 cm
Format:	Book

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