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Understanding food: principles and preparation

By:

Brown, Amy

Material type: Text

TextPublication details: Singapore ; Thomson Learning Asia; 2005Edition: 2nd edDescription: xvi, 582 p.; figs; Includes indexISBN:

981-265-406-2

Subject(s):

DDC classification:

C 641.3 B81u

Summary: The book brings together the most current information in food science, nutrition, and food service to provide a comprehensive resource for students.

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Holdings
Item type	Current library	Call number	Status	Barcode
Book	PCC CIRCULATION	C 641.3 B81u (Browse shelf(Opens below))	Available	671

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Previous	C 641.2 P98 Putting food by	C 641.22 H38a About wine	C 641.22094 H14c Classic wines of Australia	C 641.3 B81u Understanding food: principles and preparation	C 641.3 C49 Cuisine and culture : a history of food and people	C 641.3 M26f Fundamentals of meat management	C 641.30943 H36f Food culture in Germany / Ursula Heinzelmann	Next

The book brings together the most current information in food science, nutrition, and food service to provide a comprehensive resource for students.

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