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Introductory Foods, 12th Edition
Introductory Foods 12th Edition
Author: Marion Bennion, Barbara Scheule
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: 9780131100015
ISBN-10: 0131100017
Publication Date: 7/17/2003
Pages: 896
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Publisher: Prentice Hall
Book Type: Hardcover
Members Wishing: 0
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