Gaman, P. M. <br/><br/>
The science of food :  an introduction to food science, nutrition, and microbiology / 
P. M. Gaman and K. B. Sherrington. 
 - 1st ed. 
 - Oxford ;  New York :  Pergamon Press,  1977. 
 - xi, 300 p. :  ill. ;  21 cm. 
 - Pergamon international library of science, technology, engineering, and social studies .
<br/><br/>Measurement and Metrication (Page-1), Basic Chemistry (Page-10), Organic Chemistry (Page-34), Solutions and Colloids (Page-52), Carbohydrates (Page-61), Fats (Page-76), Proteins (Page-90), Vitamins (Page-110), Mineral Elements and water (Page-135), Basic Physiology (Page-152), Enzymes and Digestion (Page-169), Food and Energy (Page-179), Commodities (Page-189), An Introduction to Microbiology (Page-216), Food Poisoning and its Prevention (Page-244), Food Spoilage and Food Preservation (Page-271). 
<br/><br/><label>ISBN: </label>0080199488 :  008019947X 
<br/><br/><label>LCCN: </label>76027697 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Composition.<br/>Food--Microbiology.<br/>Nutrition.
<br/><br/><label>Dewey Class. No.: </label>641.1,GAM