Main centres: | 1-3 business days |
Regional areas: | 3-4 business days |
Remote areas: | 3-5 business days |
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.
TITLE: Introductory Foods
AUTHOR: Marion Bennion
SKU: 9780132339261
PUBLISHER: Pearson Education (US)
DATE PUBLISHED: 09/03/2009
PLACE PUBLISHED: United States
PAGES: 704
BINDING: Hardback
LANGUAGE: English
DIMENSIONS: 217 mm x 284 mm x 32 mm
WEIGHT: 1890 gr