The Science of Food by P M Gaman

The Science of Food by P M Gaman

Introduces food science, nutrition and microbiology. The text includes food dispersions, carbohydrates, basic physiology, food and energy, an introduction to microbiology, food poisoning, food preservation, food additives and food labelling.

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ISBN 13
Title	The Science of Food
Author	P M Gaman
Condition	Unavailable
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Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.