Principles of Food Preparation, Laboratory Manual (2nd Edition)

Type
Book
ISBN 10
0023393505 
ISBN 13
9780023393501 
Category
Book  [ Browse Items ]
Publication Year
1987 
Publisher
Pages
377 
Subject
Cookery--Laboratory manual ; Food--Laboratory manual 
Description
The second edition of the manual has been revised to reflect current knowledge in food science and nutrition. Most of the food science principles throughout the chapters have been rewritten to reflect recent changes and to summarize the major points discussed in the accompanying textbook. - from Amzon 
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