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

By:

Gaman, P. M

Contributor(s):

Sherrington, K. B

Material type: Text

Text

TextSeries: Pergamon international library of science, technology, engineering, and social studiesPublication details: Oxford ; New York : Pergamon Press, 1981.Edition: 2d edDescription: xii, 245 p. : ill. ; 25 cmISBN:

0080258956 (pbk.) :
0080258964

Subject(s):

DDC classification:

641.1

Holdings ( 1 )
Title notes ( 3 )

Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
General Lending	Carlow Campus Library Store - Ask Library Staff	641.1 (Browse shelf(Opens below))	1	Available		21286

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Previous	641.03 McGraw-Hill encyclopedia of food, agriculture & nutrition /	641.1 Health and food: [an industry-university cooperation symposium organised under the auspices of the National College of Food Technology, University of Reading, on 27th and 28th March 1972];	641.1 Food chemistry,	641.1 The science of food : an introduction to food science, nutrition, and microbiology /	641.1 The science of food : an introduction to food science, nutrition, and microbiology /	641.1 Composition of foods; raw, processed, prepared,	641.103 Dictionary of nutrition and food technology.	Next

Includes index.

Bibliography: p. 235.

11.79

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