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The science of food by P. M. Gaman, K B Sherrington · Booklabria

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P. M. Gaman, K B Sherrington
The science of food

CookingTechnology

The science of food

by P. M. Gaman, K B SherringtonNot on Booklabria yet

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First published: 1977
Language: English
Editions: 17

At a glance

A book by P. M. Gaman, K B Sherrington, first published in 1977. Open Library records 17 editions, all in English; the newest is from Taylor & Francis Group, 2015, 340 pages.

Subjects: Cooking
Technology
Food
Nutrition
Health & Fitness
Science/Mathematics

Content notes

No content warnings recorded yet. Catalogue records don't include them, which doesn't mean the book has none.

No description is on record yet. Read about it on Open Library(opens Open Library)

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Book data and covers from Open Library (openlibrary.org).

Editions

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See all 17 English editions

Editions and their details come from Open Library, as its contributors recorded them. Publisher names are shown as recorded. See this book on Open Library(opens Open Library)