The Science of Food
This textbook provides a grounding in the science of food preparation for BTEC National, HNC/D and GNVQ Hospitality and Catering as well for general home economics and food science courses. Topics are introduced through clear, concise explanations supported by up-to-date data.
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| Main Authors: | , |
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| Format: | Book |
| Language: | English |
| Published: |
Boston, Mass
Butterworth-Heinemann
1996
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| Edition: | Fourth Edition |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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The science of food
The response of rice straw varieties to urea treatment and solid-state fermentation
