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Nutrition: An Introduction
Nutrition An Introduction
Author: Wendy Doyle
A reference book for everyone studying catering and food science. The book explains what exactly are proteins, fats and carbohydrates and destroys common misconceptions about how to eat a healthy diet. Chapters deal with contemporary eating habits and the link between health and food.
ISBN-13: 9780340643983
ISBN-10: 0340643986
Publication Date: 7/6/1995
Pages: 208
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Publisher: Hodder Arnold H&S
Book Type: Paperback
Members Wishing: 0
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