Understanding Food: Principles and Preparation

Front Cover
Wadsworth/Thomson Learning, 2000 - Food - 615 pages
0 Reviews
A comprehensive overview of information related to the food sciences and food industries. The information presented ranges from U.S. Department of Agriculture ratings and requirements to physical and chemical reactions in food. The better part of the book is devoted to information regarding specific attributes of the majority of food stuffs used in the American culinary industries.

What people are saying - Write a review

We haven't found any reviews in the usual places.

References to this book

All Book Search results »

Bibliographic information