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ISBN-10 0135060214ISBN-13 9780135060216
ISBN-10 0132339269ISBN-13 9780132339261
Author(s): Marion Bennion; Barbara Scheule
Publisher: Prentice Hall
Copyright year: © 2010 Pages: 704

For courses in Introductory Foods.

A market leader, this text focuses on the “how’s and why’s” of food preparation by emphasizing a food science perspective.  It integrates discussion of food preparation, food science and food technology topics, food safety and government regulation, food consumption trends, and notations regarding nutritional content of food, all while focusing on the role food plays in human life, culture and health. This edition features new chapter introductions, new web resources, and over 300 additional references that address developments in food safety and regulation, consumer consumption trends, and technological innovations in processing.

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