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Introductory Foods (14th Edition)
Introductory Foods - 14th Edition
Author: Marion Bennion, Barbara Scheule Ph.D. RD
A market-leading introduction to all things food.   Introductory Foods, 14e, is a market-leading introduction to the fundamental principles of food preparation and the many innovations and emerging trends in food science and technology. The text explores the ?how?s and why?s? of food preparation and integrates food preparation, science, ...  more »
ISBN-13: 9780132739276
ISBN-10: 0132739275
Publication Date: 1/30/2014
Pages: 648
Edition: 14
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Publisher: Prentice Hall
Book Type: Hardcover
Members Wishing: 0
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