01475    a2200265   4500003000500000005001700005010001600022020002900038040000900067082001400076100002500090245012600115250001200241260004900253300003300302440009700335505050600432650003100938650003200969650002201001700003201023942001201055999001901067952012301086Nust20230104095701.0  a   76027697  a0080199488 :a008019947X  cNust00a641.1,GAM1 aGaman, P. M.910672814aThe science of food :ban introduction to food science, nutrition, and microbiology /cP. M. Gaman and K. B. Sherrington.  a1st ed.  aOxford ;aNew York :bPergamon Press,c1977.  axi, 300 p. :bill. ;c21 cm. 0aPergamon international library of science, technology, engineering, and social studies97281  aMeasurement 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). 0aFoodxComposition.9106729 0aFoodxMicrobiology.9106730 0aNutrition.9373321 aSherrington, K. B.,9106731  2ddccBK  c188521d188521  00102ddc4070aMCSbMCScGENd2016-12-12o641.1,GAMpMCS20843r2016-12-08w2016-12-12yBKzAlmirah No.42, Shelf No.2