The an introduction to food science, nutrition, and microbiology Gaman, P. M. creator Sherrington, K. B. Oxford New York Pergamon Press 1977 1st ed. xi, 300 p. : ill. ; 21 cm. 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). P. M. Gaman and K. B. Sherrington. Food Composition Food Microbiology Nutrition 641.1,GAM 0080199488 : 76027697 20230104095701.0