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.

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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 https://informaticsjournals.co.in/index.php/ijnd/article/view/12642

Issue

Volume 17, Issue 2, February 1980

Section

Book Review

License

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