The Science of Food by P M Gaman
First Published in 1998. The textbook provides a thorough grounding in the science of food preparation for BTEC National, HNC/D, and GNVQ Hospitality and Catering. It will also be useful for courses in Home Economics, Food Science, Food Technology, Dietetics and Nutrition. Topics are introduced through clear, concise explanations supported by up-to-date data.| SKU | Unavailable |
| ISBN 13 | 9780080258959 |
| ISBN 10 | 0080258956 |
| Title | The Science of Food |
| Author | P M Gaman |
| Series | Pergamon International Library |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Elsevier Science |
| Year published | 1981-01-01 |
| Number of pages | 252 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |