The science of food an introduction to food science, nutrition, and microbiology

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Bibliographic Details
Main Author:	Gaman,P. M
Other Authors:	Sherrington,K. B
Format:	Book
Published:	Oxford Pergamon Press 1989
Edition:	2nd ed
Series:	Pergamon international library of science, technology, engineering, and social studies
Subjects:	Nutrition Food > Composition Food > Microbiology
Online Access:	Click Here to View Status and Holdings.
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020	#	#	\|a 0029460816
090	0	0	\|a TX531 \|b .G36 1989
100	1	#	\|a Gaman,P. M
245	1	4	\|a The science of food \|b an introduction to food science, nutrition, and microbiology \|c by P. M. Gaman and K. B. Sherrington
250	#	#	\|a 2nd ed
260	#	#	\|a Oxford \|b Pergamon Press \|c 1989
300	#	#	\|a xii, 245 p. \|b ill. \|c 25 cm
490	1	#	\|a Pergamon international library of science, technology, engineering, and social studies
504	#	#	\|a Includes bibliography (p. 235) and index
650	#	0	\|a Nutrition
650	#	0	\|a Food \|x Composition
650	#	0	\|a Food \|x Microbiology
700	1	#	\|a Sherrington,K. B
040	#	#	\|a Shah Alam
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=73230
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