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For the freshman/sophomore level of the introductory foods course at universities and community colleges.A leading seller for many years, this text has helped prepare thousands of students for careers as food scientists, foodservice managers, dieticians, and extension agents. Written for the beginning student, it provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the text. The first part of the text covers basic principles, preparing the way for discussions in subsequent chapters. The new edition encompasses the latest information on technological advances in food preparation and processing. It also deals with the effect of shifting demographics on food trends, and the increasing body of knowledge available to the general populace about nutrition.
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From the Publisher:
A leading seller for many years, this text has helped prepare thousands of students for careers as food scientists, foodservice managers, dieticians, and extension agents. Written for the beginning student, it provides clear, straightforward explanations of all of the basic principles of food preparation... treating the chemistry involved in a way that is non-threatening and does not interfere with the flow of the text. The first part of the text covers basic principles, preparing the way for discussions in subsequent chapters. The new edition encompasses the latest information on technological advances in food preparation and processing, the effect of shifting demographics on trends in foods, and the increasing body of knowledge available to the general populace about nutrition.
From the Back Cover:
Written for the novice, this book provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the book. The first part of the book covers basic principles, preparing the way for discussions in subsequent chapters. The new edition encompasses the latest information on technological advances in food preparation and processing. It also deals with the effect of shifting demographics on food trends, and the increasing body of knowledge available to the general populace about nutrition. For anyone in the foodservice or hospitality fields, including food scientists, foodservice managers, dieticians, and extension agents.
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- PublisherPrentice Hall
- Publication date1994
- ISBN 10 0023081910
- ISBN 13 9780023081910
- BindingHardcover
- Number of pages720
- Rating
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Introductory Foods
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Prentice Hall
(1994)
ISBN 10: 0023081910
ISBN 13: 9780023081910
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Book Description Condition: Good. [ No Hassle 30 Day Returns ][ Ships Daily ] [ Underlining/Highlighting: NONE ] [ Writing: NONE ] [ Edition: tenth ] Publisher: Prentice Hall Pub Date: 9/1/1994 Binding: Hardcover Pages: 720 tenth edition. Seller Inventory # 6516819
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Introductory Foods
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Book Description Hardcover. Condition: Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority!. Seller Inventory # S_288993351
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Introductory Foods
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(1994)
ISBN 10: 0023081910
ISBN 13: 9780023081910
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Book Description Hardcover. Condition: Acceptable. Connecting readers with great books since 1972. Used textbooks may not include companion materials such as access codes, etc. May have condition issues including wear and notes/highlighting. We ship orders daily and Customer Service is our top priority!. Seller Inventory # S_385397816
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Introductory Foods: Marion Bennion (Hardcover, 1994)
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Prentice Hall, Lebanon, Indiana, U.S.A.
(1994)
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Book Description Hardcover. Condition: Good. Quite nice!. Seller Inventory # 12381786963
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Introductory Foods
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(1994)
ISBN 10: 0023081910
ISBN 13: 9780023081910
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Book Description Condition: Good. SHIPS FROM USA. Used books have different signs of use and do not include supplemental materials such as CDs, Dvds, Access Codes, charts or any other extra material. All used books might have various degrees of writing, highliting and wear and tear and possibly be an ex-library with the usual stickers and stamps. Dust Jackets are not guaranteed and when still present, they will have various degrees of tear and damage. All images are Stock Photos, not of the actual item. book. Seller Inventory # 6-0023081910-G
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Introductory Foods
Published by
Prentice Hall
(1994)
ISBN 10: 0023081910
ISBN 13: 9780023081910
Used
Hardcover
Quantity: 1
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Book Description Condition: Good. SHIPS FROM USA. Used books have different signs of use and do not include supplemental materials such as CDs, Dvds, Access Codes, charts or any other extra material. All used books might have various degrees of writing, highliting and wear and tear and possibly be an ex-library with the usual stickers and stamps. Dust Jackets are not guaranteed and when still present, they will have various degrees of tear and damage. All images are Stock Photos, not of the actual item. book. Seller Inventory # 32-0023081910-G
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Introductory Foods
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Prentice-Hall Canada, Incorporated, Scarborough, ON, Canada
(1995)
ISBN 10: 0023081910
ISBN 13: 9780023081910
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Book Description Hardcover. Condition: Very Good. No Jacket. 6th Printing. A clean fresh copy. Seller Inventory # 009853
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