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Additional product details

eText: 
ISBN-10 0132739550ISBN-13 9780132739559
Print: 
ISBN-10 0-13-273927-5ISBN-13 978-0-13-273927-6
Author(s): Barbara Scheule; Marion Bennion
Publisher: Prentice Hall
Copyright year: © 2015 Pages: 648
Description

For courses in introductory foods, food science, and food preparation.

A market-leading introduction to all things food.

Introductory Foods, Fourteenth Edition, is a market-leading introduction to the fundamental principles of food preparation and the many innovations and emerging trends in food science and technology. The text explores the “how’s and why’s” of food preparation and integrates food preparation, science, technology, safety, government regulation, and consumption trends while imparting an appreciation for the role food plays in human life, culture, and health.Chapters follow a scientific approach to examine ingredients and techniques used in food preparation. Introductory Foods is ideal for introductory courses in food preparation for students studying nutrition and dietetics, hospitality management, family and consumer science education, and culinary arts.

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