The Science of Food:An Introduction to Food Science, Nutrition and Microbiology
Jump To References Section
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
Download data is not yet available.
Downloads
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 https://informaticsjournals.co.in/index.php/ijnd/article/view/12642
Issue
Section
Book Review
License
All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).
Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).
