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Gaman, P. M., and K. B. Sherrington: The Science of Food – An Introduction to Food Science, Nutrition and Microbiology (Die Lebensmittel‐Wissenschaft – Eine Einführung in die Lebensmittel‐wissenschaft, Ernährungslehre und Mikrobiologie). Second Edition, Pergamon Press, Oxford/England 1981. 245 Pages, with numerous figures and tables, bound in paper boards $ 12.30 (DM 31,00)
Author(s) -
Tegge G.
Publication year - 1982
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19820340712
Subject(s) - citation , library science , food science , chemistry , computer science