First Published in 1998. Routledge is an imprint of Taylor & Francis, an informa company.

P. M. Gaman, K. B. Sherrington

Chapter 1 Measurement; Chapter 2 Basic Chemistry; Chapter 3 Organic Chemistry; Chapter 4 Food Dispersions; Chapter 5 Carbohydrates; Chapter 6 Fats and Oils (Lipids); Chapter 7 Proteins; Chapter 8 Vitamins; Chapter 9 Mineral Elements and Water; Chapter 10 Basic Physiology; Chapter 11 Enzymes and Digestion; Chapter 12 Food and Energy; Chapter 13 Nutrition in Practice; Chapter 14 Commodities; Chapter 15 An Introduction to Microbiology; Chapter 16 Food Poisoning; Chapter 17 Food Hygiene; Chapter 18 Food Preservation; Chapter 19 Food Additives and Food Labelling;