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9780132412353

Food Fundamentals

by
  • ISBN13:

    9780132412353

  • ISBN10:

    0132412357

  • Edition: 9th
  • Format: Hardcover
  • Copyright: 2008-07-16
  • Publisher: Prentice Hall
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Supplemental Materials

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Summary

This book explains the howrs"s and the whyrs"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. Essential for all students majoring in food science, dietetics, and nutrition; the bookrs"s knowledge base will help prepare individuals to function effectively in their future careers.

Table of Contents

Foundation for Food Study
Food for Today
Nutrition and Food
Food Safety
Food Preparation
Factors in Food Preparation
Vegetables
Fruits
Table of Contents provided by Publisher. All Rights Reserved.

Supplemental Materials

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

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