The Science of Food:An Introduction to Food Science, Nutrition and Microbiology
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Authors
-
Usha Chandrasekhar
Abstract
The relationship between food and science has not been recognized by many although everybody is aware of the immense developments in and the application of science and technology.Downloads
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Published
1980-02-01
How to Cite
Chandrasekhar, U. (1980). The Science of Food:An Introduction to Food Science, Nutrition and Microbiology. The Indian Journal of Nutrition and Dietetics, 17(2), 69–69. Retrieved from http://www.informaticsjournals.com/index.php/ijnd/article/view/12642
Issue
Section
Book Review
License
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