Publication Date: March 19,2009 | ISBN-10: 0,132,339,269 ISBN-13 :978-0,132,339,261 Edition: 13
Leading seller for many years, this book has helped thousands of readers, food scientists, food service managers, dieticians and promotion of staff in career preparation. Written for beginners, it provides a clear and intuitive interpretation, all the basic principles of food preparation. It involved in the flow of a non-threatening manner, which does not interfere book chemical composition. The first part consists of a basic principle, prepared to discuss in later chapters. The new version includes the latest advances in information technology, in food production and processing. It also involves changing demographic food trends, more and more knowledge available to the general public on the effects of nutr
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