Food fundamentals. 4th ed.
1985
McWilliams Margaret
A textbook for college students planning a career in food science, nutrition or dietetics, teaches the fundamentals of food and its preparation. Each chapter begins with a detailed listing of the topics included and key words are defined in the margin. "Science Notes" highlights important scientific concepts underlying preparation procedures. The book is divided into two sections: Part One deals with "Preparations" and Part Two "Food in the Context of Life" discusses nutrition and food, menu planning and meal preparation, and meal service and hospitality. Three appendices are included.
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Эту запись предоставил Wolters Kluwer
