The science of food: An introduction to food science, nutrition, and microbiology (Pergamon international library of science, technology, engineering, and social studies)

by K.B. Sherrington and P.M. Gaman

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First Published in 1998. Routledge is an imprint of Taylor & Francis, an informa company. This description may be from another edition of this product.

Format:Hardcover

Language:English

ISBN:0080199488

ISBN13:9780080199481

Release Date:January 1977

Publisher:Pergamon Press

Length:300 Pages

Weight:1.74 lbs.

Related Subjects

Business Business & Investing Engineering Engineering & Transportation Health Health, Fitness & Dieting Health, Fitness & Dieting Industrial, Manufacturing & Operational Systems Nutrition Technology

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The science of food: An introduction to food science, nutrition, and microbiology (Pergamon international library of science, technology, engineering, and social studies)

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