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

Hugh D. R. Baker

doi:10.1079/BJN2001481

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

DOI: https://doi.org/10.1079/BJN2001481 [Opens in a new window]

References

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

Article contents

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

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