Introductory Foods (13th Edition)
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-10: 0132339269, ISBN-13: 978-0132339261
Upper Saddle River, New Jersey
Dietetics and Clinical Nutrition | Human and Clinical Nutrition | Nutrition
Foundations, Leadership, & Administration
Bennion, Marion and Scheule, Barbara M. (2009). Introductory Foods (13th Edition). Upper Saddle River, New Jersey: Prentice Hall. Retrieved from https://digitalcommons.kent.edu/facultybooks/58