The science of food: an introduction to food science, nutrition and microbiology
Publication details: Pergamon, 1996Edition: 4th edISBN: 075062373XSubject(s): Food processing | Food additives | Food composition | Food microbiology | Food poisoning | Food preservation | Food contamination | Food labelling | Fats and fatty oilsLOC classification: TP370Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
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Book - Standard loan | CAFRE Loughry Library | TP370 GAM (Browse shelf(Opens below)) | 1 | Available | 154313 |
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