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Science of Food

Science of Food

Paperback

EconomicsDiet & NutritionTechnology & Engineering

ISBN10: 075062373X
ISBN13: 9780750623735
Publisher: Taylor & Francis
Published: Sep 19 1996
Pages: 340
Weight: 1.35
Height: 0.71 Width: 7.44 Depth: 9.69
Language: English
First Published in 1998. The textbook provides a thorough grounding in the science of food preparation for BTEC National, HNC/D, and GNVQ Hospitality and Catering. It will also be useful for courses in Home Economics, Food Science, Food Technology, Dietetics and Nutrition. Topics are introduced through clear, concise explanations supported by up-to-date data.

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Diet & Nutrition