Introductory Foods

Introductory Foods

Book - 2010
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This text focuses on the 'how's and why's' of food preparation by emphasizing a food science perspective. It integrates discussion of food preparation, food science and food technology topics, food safety and government regulation, food consumption trends, and notations regarding nutritional content of food.
Publisher: Upper Saddle River, N.J. : Pearson, 2010.
Edition: 13th ed.
ISBN: 9780132339261
Characteristics: xviii, 677 p. : ill. ; 29 cm.
Additional Contributors: Scheule, Barbara


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