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The science of food

Title:

The science of food

Author(s):

Gaman, P. M. Sherrington, K. B.

Language:

Eng

Imprint:

Oxford Butterworth-Heinemann, Great Britain, 1996

Collition:

x,326p. illus

Note:

Bibliography:p. 318

Accessed Date:

980810

ISBN:

0-7506-2373-x

Keywords:

FoodNutritionMicrobiologyCateringFood processing

Call no.:

641.1 / G14s

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