This text is intended for teachers and students of food technology and also for others who want to gain some idea of what takes place during the preparation of ingredients. In addition, an indication is given of what subsequently takes place in our digestive systems. The book requires an elementary knowledge of chemistry on the part of the reader. The author aims to draw together the technical and practical aspects of food and its preparation and the cultural and sociological factors affecting people's eating habits.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
Vendeur : ThriftBooks-Atlanta, AUSTELL, GA, Etats-Unis
Hardcover. Etat : Good. No Jacket. Former library book; Missing dust jacket; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less. N° de réf. du vendeur G1850702268I3N11
Quantité disponible : 1 disponible(s)
Vendeur : Reiner Books, Minneapolis, MN, Etats-Unis
Hardcover. Etat : Fine. Etat de la jaquette : Very Good. ] Hardback, octavo, 6 1/4 x 9 3/8 inches, xiv + 276 pages, Fine in VG+ dj (dj fitted w/ protective mylar sleeve). Book itself no signs of wear & crisp clean interior incl no names no writing, etc. DJ no tears, no corners clipped, light crease bottom edge of blank back panel (1/2 to an inch from the bottom edge) & spine color shift from maroon to chocolate brown. Numerous tables, drawings, diagrams & 10-pg Index. RWR5 Cooking Cookery Food & Drink Beverages Biochemistry Digestion Physiology Medicine. N° de réf. du vendeur 08033
Quantité disponible : 1 disponible(s)
Vendeur : Mispah books, Redhill, SURRE, Royaume-Uni
hardcover. Etat : Good. Good. Dust Jacket NOT present. CD WILL BE MISSING. . SHIPS FROM MULTIPLE LOCATIONS. book. N° de réf. du vendeur ERICA82918507022684
Quantité disponible : 1 disponible(s)