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The science of food
by P. M. Gaman
First Published
1977
Subjects
Food
Nutrition
Composition
Microbiology
Diets & dieting
Food & beverage technology
Science/Mathematics
Food Microbiology
Food Science
Cooking
Consumer Health
Diet / Health / Fitness
Technology / Food Industry & Science
General
Alimentos (Composicao)
Aliment
Microbiologie
Analyse aliments
Food, composition
Food, microbiology
Food poisoning
Preservation
Nutritional Physiological Phenomena
Foodborne Diseases
Food Preservation
Aliments
Intoxications alimentaires
Conservation
HEALTH & FITNESS
Technology