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.
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Upper Saddle River, N.J.
PEARSON Prentice Hall
2004
|
| Edition: | Twelfth Edition |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Add Tag MARC
| LEADER | 00000nam a2200000#i 4501 | ||
|---|---|---|---|
| 001 | wils-304797 | ||
| 005 | 2022612111533 | ||
| 008 | 220712t2004 NJU ag# ##001 #deng#D | ||
| 020 | # | # | |a 9780131100015 |q hardback |
| 020 | # | # | |a 0131100017 |q hardback |
| 040 | # | # | |a DLC |b eng |c DLC |d UiTM |e rda |
| 041 | 0 | # | |a eng |
| 090 | 0 | 0 | |a TX354 |b .B46 2004 |
| 100 | 1 | # | |a Bennion, Marion |c 1925- |e author |
| 245 | 1 | 0 | |a Introductory Foods |c Marion Bennion, Barbara Scheule |
| 250 | # | # | |a Twelfth Edition |
| 264 | # | 1 | |a Upper Saddle River, N.J. |b PEARSON Prentice Hall |c 2004 |
| 264 | # | 4 | |c ©2004 |
| 300 | # | # | |a xvi, 878 pages |b illustrations (some colour) |c 29 cm |
| 336 | # | # | |a text |2 rdacontent |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 504 | # | # | |a Includes bibliographical references and index |
| 520 | # | # | |a 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. |
| 526 | 8 | # | |a HTF573 |b HM222 |5 HM |
| 526 | # | # | |a Advanced Food |b Ijazah Sarjana Muda Sains (Kepujian) Pengurusan Perkhidmatan Makanan |5 Fakulti Pengurusan Hotel dan Pelancongan |
| 526 | # | # | |a FST261 |b AS116 |5 AS |
| 526 | # | # | |a Introduction To Food Chemistry |b Diploma In Food Technology |5 Faculty Of Applied Sciences |
| 526 | # | # | |a NAD456 |b HS227 |5 HS |
| 526 | # | # | |a Principles Of Food Preparation |b Bachelor of Nutrition and Dietetics |5 Faculty of Health Science |
| 650 | # | 0 | |a Food |
| 650 | # | 0 | |a Cookery |
| 700 | 1 | # | |a Scheule, Barbara |e author |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=304797 |
| 998 | # | # | |a 00250##a002.5.2||00250##b002.5.3||00264#1a002.8.2||00264#1b002.8.4||00300##a003.4.1||00300##b003.6.1||00300##c003.5.1||00520##a007.2||00520##b007.2|| |
Introductory FOODS