Food Fundamentals - Couverture souple

McWilliams, Margaret

Couverture souple

ISBN 10 : 0916434036 ISBN 13 : 9780916434038

Editeur : Plycon Pr, 1992

Synopsis

Book by McWilliams Margaret

A propos du livre

Présentation de l'éditeur :

For courses in Introductory Foods and Introductory Food Preparation.

 

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.

Présentation de l'éditeur :

This clear, concise text helps students develop a strong basic understanding of food preparation and science within the context of societal concerns related to health and food safety. Essential for all students majoring in food science, dietetics, and nutrition; the book’s knowledge base enables students to function effectively in their future careers.

À propos de cette édition

• Éditeur: Plycon Pr
• Date d'édition: 1992
• ISBN 10: 0916434036
• ISBN 13: 9780916434038
• Reliure: Broché
• Numéro d'édition: 5