Introductory foods / Marion Bennion, Barbara Scheule.
Material type:
TextPublisher: Upper Saddle River : Prentice Hall, 2014Edition: 14th editionDescription: 648 pages ; 28 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 9780132739276 (hbk.) :Subject(s): Food | CookingDDC classification: 641.3 Summary: This text 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, technology, safety, government regulation, and consumption trends while imparting an appreciation for the role food plays in human life, culture, and health.
| Item type | Current library | Home library | Shelving location | Class number | Status | Date due | Barcode | Item reservations | |
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Book
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.3 BEN (Browse shelf(Opens below)) | Available | 06143997 |
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Includes bibliographical references and index.
This text 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, technology, safety, government regulation, and consumption trends while imparting an appreciation for the role food plays in human life, culture, and health.
Specialized.
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