Introductory Foods
This text aims to prepare students for careers as food scientists, food service managers and dieticians. Written for beginners, it provides clear, straightforward explanations of all the basic principles of food preparation.
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| Main Authors: | , |
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| Format: | Book |
| Language: | English |
| Published: |
Upper Saddle River, N.J.
PEARSON Prentice Hall
2004
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| Edition: | Twelfth Edition |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Add Tag | Summary: | This text aims to prepare students for careers as food scientists, food service managers and dieticians. Written for beginners, it provides clear, straightforward explanations of all the basic principles of food preparation. |
|---|---|
| Physical Description: | xvi, 878 pages illustrations (some colour) 29 cm |
| Bibliography: | Includes bibliographical references and index |
| ISBN: | 9780131100015 0131100017 |
Introductory FOODS