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  <titleInfo>
    <title>Science of food : An introduction to food science, nutrition and microbiology</title>
  </titleInfo>
  <name type="personal">
    <namePart>Gaman, P M</namePart>
    <role>
      <roleTerm authority="marcrelator" type="text">creator</roleTerm>
    </role>
  </name>
  <name type="personal">
    <namePart>Sherrington, K B</namePart>
    <role>
      <roleTerm authority="marcrelator" type="text">creator</roleTerm>
    </role>
  </name>
  <typeOfResource/>
  <originInfo>
    <place>
      <placeTerm type="text">Oxford, Pergamon Press</placeTerm>
    </place>
    <dateIssued>1981</dateIssued>
    <issuance/>
  </originInfo>
  <physicalDescription>
    <extent>245</extent>
  </physicalDescription>
  <subject>
    <topic>Food science / food composition / nutrition</topic>
  </subject>
  <classification authority="ddc">641.1 GAM</classification>
  <classification authority="nlm">100</classification>
  <identifier type="isbn">0029460816</identifier>
  <recordInfo/>
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