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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Introductory FOODS 
Introductory foods