Introductory Foods (13th Edition)

Title

Introductory Foods (13th Edition)

Files

Description

A leading seller for many years, this book has helped prepare thousands of readers for careers as food scientists, foodservice managers, dieticians, and extension agents. Written for the beginner, it provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the book. The first part covers basic principles, preparing the way for discussions in subsequent chapters. The new edition encompasses the latest information on technological advances in food preparation and processing. It also deals with the effect of shifting demographics on food trends, and the increasing body of knowledge available to the general populace about nutrition.

ISBN

ISBN-10: 0132339269, ISBN-13: 978-0132339261

Publication Date

3-19-2009

Publisher

Prentice Hall

City

Upper Saddle River, New Jersey

Disciplines

Dietetics and Clinical Nutrition | Human and Clinical Nutrition | Nutrition

Department

Foundations, Leadership, & Administration

Introductory Foods (13th Edition)


Share

COinS