Food Fundamentals - Hardcover
For courses in Introductory Foods and Introductory Food Preparation.
This book explains the how’s and the why’s that are basic to the production of safe, high-quality foods. Its goal is to help students develop an understanding of food preparation and science within the context of societal concerns related to health and food safety. By integrating scientific principles of food preparation with the basic production techniques, it enables students to develop a strong foundation in each of the topics. This edition retains popular features such as Science Notes, Cultural Accents, and Ingredient Highlights and contains a new feature focusing on food evaluation.
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- ISBN 10 0023797800
- ISBN 13 9780023797804
- BindingHardcover
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Food Fundamentals
Published by
Prentice Hall
(1986)
ISBN 10: 0023797800
ISBN 13: 9780023797804
Used
Hardcover
Quantity: 1
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Book Description Condition: Good. Good Condition. Five star seller - Buy with confidence!. Seller Inventory # X0023797800X3
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Stock Image
Food Fundamentals
Published by
Prentice Hall
(1986)
ISBN 10: 0023797800
ISBN 13: 9780023797804
Used
Hardcover
Quantity: 1
Seller:
Rating
Book Description Condition: Good. COVER SHOWS WEAR; HAS HIGHTLIGHTING ON A FEW PAGES A copy that has been read, but remains in clean condition. All pages are intact, and the cover is intact (including dust cover, if applicable). The spine may show signs of wear. Pages can include limited notes and highlighting, and the copy can include "From the library of" labels or limited small stickers. Book may have a remainder mark or be a price cutter. Seller Inventory # A-03-03-09-0459
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