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Science and Civilisation in China, vol. VI, Biology and Biological Technology, part 5. Fermentations and Food Science. H. T. Huang [C. Cullen, Needham Research Institute, series editor]. 741 pages. Cambridge: Cambridge University Press. 2000. £95.00 ISBN 0 521 65270 7

Published online by Cambridge University Press:  09 March 2007

Hugh D. R. Baker
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Information

Type
Book review
Information
British Journal of Nutrition , Volume 87 , Issue 1 , January 2002 , pp. 95 - 96
Copyright
Copyright © The Nutrition Society 2002

References

Chang, KC (editor) (1977) Food in Chinese Culture. New Haven, CT: Yale University Press.Google Scholar