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The science of food

By: Contributor(s): Publication details: Boston, Mass : Butterworth-Heinemann, 1996. Edition: 4th edDescription: 326 pISBN:
  • 9780750623735
Subject(s): LOC classification:
  • TX531 .G358
Summary: This textbook provides a grounding in the science of food preparation for BTEC National, HNC/D and GNVQ Hospitality and Catering as well for general home economics and food science courses. Topics are introduced through clear, concise explanations supported by up-to-date data.
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Holdings
Item type Current library Collection Call number Copy number Status Date due Barcode Item holds
หนังสือ หนังสือ PIM Creative Learning Space Chaengwattana Stenden Thailand (ST) TX531 .G358 1996 (Browse shelf(Opens below)) Available 32550000238194
หนังสือ หนังสือ PIM Creative Learning Space Chaengwattana Stenden Thailand (ST) TX531 .G358 1996 (Browse shelf(Opens below)) c.2 Available 32550000238361
Total holds: 0

This textbook provides a grounding in the science of food preparation for BTEC National, HNC/D and GNVQ Hospitality and Catering as well for general home economics and food science courses. Topics are introduced through clear, concise explanations supported by up-to-date data.

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