Introductory Foods
A market leader, 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 n...
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| Main Authors: | , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Upper Saddle River, N.J.
PEARSON Education
2010
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| Edition: | Thirteenth Edition |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| 020 | # | # | |a 0132339269 |q hardcover |
| 020 | # | # | |a 9780132339261 |q hardcover |
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| 090 | 0 | 0 | |a TX354 |b .B46 2010 |
| 100 | 1 | # | |a Bennion, Marion |d 1925- |e author |
| 245 | 1 | 0 | |a Introductory Foods |c Marion Bennion, Barbara Scheule, Kent State University |
| 250 | # | # | |a Thirteenth Edition |
| 264 | # | 1 | |a Upper Saddle River, N.J. |b PEARSON Education |c 2010 |
| 264 | # | 4 | |c ©2010 |
| 300 | # | # | |a xviii, 677 pages |b illustrations |c 29 cm |
| 336 | # | # | |a text |2 rdacontent |
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| 338 | # | # | |a volume |2 rdacarrier |
| 504 | # | # | |a Includes bibliographical references and index |
| 520 | # | # | |a A market leader, 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, all while focusing on the role food plays in human life, culture and health. This edition features new chapter introductions, new web resources, and over 300 additional references that address developments in food safety and regulation, consumer consumption trends, and technological innovations in processing. |
| 650 | # | 0 | |a Cooking |
| 650 | # | 0 | |a Food |
| 700 | 1 | # | |a Scheule, Barbara |e author |
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INTRODUCTORY FOODS 
Introductory foods