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Understanding Food : Principles and Preparationby Brown, Amy Christine
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Table of Contents
|Food Science and Nutrition|
|Chemistry of Food Composition|
|Food Preparation Basics|
|Protein--Meat, Poultry, Fish, Dairy, and Eggs|
|Fish and Shellfish|
|Phytochemicals--Vegetables, Fruits, Soups, and Salads|
|Vegetables and Legumes|
|Soups, Salads, and Gelatins|
|Complex Carbohydrates--Cereals, Flour, and Breads|
|Cereal Grains and Pastas|
|Flours and Flour Mixtures|
|Starches and Sauces|
|Desserts--Refined Carbohydrates and Fat|
|Fats and Oils|
|Cakes and Cookies|
|Pies and Pastries|
|Government Food Regulations|
|Careers in Food and Nutrition|
|Table of Contents provided by Publisher. All Rights Reserved.|