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Introductory Foods (13th Edition)
Introductory Foods - 13th 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: 9780132339261
ISBN-10: 0132339269
Publication Date: 3/19/2009
Pages: 704
Edition: 13
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Publisher: Prentice Hall
Book Type: Hardcover
Members Wishing: 0
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