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:
BookPublisher: Oxford ; New York : Pergamon Press, c1990Edition: 3rd ed.Description: x, 269 p. : ill.ISBN: 0080361560 (pbk.) :.Subject(s): Food -- Composition | Food -- Microbiology | Nutrition
| Item type | Current location | Home library | Collection | Shelving location | Call number | Status | Date due | Barcode |
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Matheson Library | Matheson Library | Main Collection | Main Collection | 641.1 G186 (Browse shelf) | 127 | 111801 | |
| Matheson Library | Matheson Library | 641.1 G186 (Browse shelf) | 127 | 111802 |
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| 641.1 F686 1981 Food composition and nutrition tables 1981/82 | 641.1 F791 Food science : | 641.1 G186 The science of food : | 641.1 G186 The science of food : | 641.1 G458 Nutrition, behavior, and change / | 641.1 G984 Introductory nutrition / | 641.1 H236 Handbook of nutritive value of processed food |
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