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Introductory Foods
Introductory Foods
Author: Osee Hughes, Marion Bennion
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: 9780023584305
ISBN-10: 0023584300
Pages: 545
Edition: 5th Revised edition
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Publisher: Collier Macmillan Ltd
Book Type: Hardcover
Other Versions: Paperback
Members Wishing: 0
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 reviewed Introductory Foods on + 12 more book reviews
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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