Gaman, P. M. <br/><br/>
The science of food 

 - 4th ed 
 - Boston, Mass :  Butterworth-Heinemann,  1996. 
 - 326 p 
<br/><br/> This textbook provides a grounding in the science of food preparation for BTEC National, HNC/D and GNVQ Hospitality and Catering as well for general home economics and food science courses. Topics are introduced through clear, concise explanations supported by up-to-date data. 
<br/><br/><label>ISBN: </label>9780750623735 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food -- Composition<br/>Food -- Microbiology.<br/>Nutrition.
<br/><br/><label>LC Class. No.: </label>TX531  / .G358