Great reference book for begnning food technologists, cooks, chefs, or those wanting to understand cooking methods and shopping for quality meats. Required text for a beginning food technology course at a top 10 university.
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Introductory foods
Introductory foods
Author:
A leading seller for many years, this book has helped prepare thousands of readers for careers as food scientists, foodservice managers, dieticians, and extension agents. Written for the beginner, it provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is ... more »
Author:
A leading seller for many years, this book has helped prepare thousands of readers for careers as food scientists, foodservice managers, dieticians, and extension agents. Written for the beginner, it provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is ... more »
ISBN-13: 9780023081804
ISBN-10: 0023081805
Pages: 632
Edition: 8th
Rating: ?
ISBN-10: 0023081805
Pages: 632
Edition: 8th
Rating: ?
0 stars, based on 0 rating
Publisher: Collier Macmillan
Book Type: Paperback
Other Versions: Hardcover
Members Wishing: 0
Reviews: Member | Amazon | Write a Review
Book Type: Paperback
Other Versions: Hardcover
Members Wishing: 0
Reviews: Member | Amazon | Write a Review
