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The science of food: an introduction to foood science, nutrition and microbiolgy/

The science of food: an introduction to foood science, nutrition and microbiolgy/ P. M. Gaman and K.B. Sherrington. - Oxford : Pergamon Press c1990 - x, 269 p.: ill.; 25 cm.

Includes index.

Subjects--Topical Terms:
Food technology.
BS in Food Technology.
Food science.
Nutrition.
Microbiology.

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