Items related to Food fundamentals
This book explains the how’s and the why’s that are basic to the production of safe, high-quality foods. Its goal is to help students develop an understanding of food preparation and science within the context of societal concerns related to health and food safety. By integrating scientific principles of food preparation with the basic production techniques, it enables students to develop a strong foundation in each of the topics. This edition retains popular features such as Science Notes, Cultural Accents, and Ingredient Highlights and contains a new feature focusing on food evaluation. Essential for all students majoring in food science, dietetics, and nutrition; the book’s knowledge base will help prepare individuals to function effectively in their future careers.
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- PublisherWiley
- Publication date1979
- ISBN 10 0471026913
- ISBN 13 9780471026914
- BindingPaperback
- Edition number3
- Number of pages670
- Rating
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Food Fundamentals
Published by
John Wiley & Sons Inc
(1979)
ISBN 10: 0471026913
ISBN 13: 9780471026914
Used
Hardcover
Quantity: 1
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Book Description Condition: Fair. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Book contains pencil markings. In fair condition, suitable as a study copy. No dust jacket. Re-bound by library. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1150grams, ISBN:0471026913. Seller Inventory # 9933839
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