The Science of Food

This textbook provides a grounding in the science of food preparation for BTEC National, HNC/D and GNVQ Hospitality and Catering as well for general home economics and food science courses. Topics are introduced through clear, concise explanations supported by up-to-date data.

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Bibliographic Details
Main Authors:	Gaman, P. M (Author), Sherrington, K. B. (Author)
Format:	Book
Language:	English
Published:	Boston, Mass Butterworth-Heinemann 1996
Edition:	Fourth Edition
Subjects:	Nutrition Food > Composition Food > Microbiology
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The science of food by Gaman, P. M.

Published 2015

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The science of food by Gaman, P.M