Science of Food
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English | September 8, 2015 | ISBN: 1138170836 | 340 pages | AZW3 | 6.17 MB
First Published in 1998. Routledge is an imprint of Taylor & Francis, an informa company.
The textbook provides a thorough grounding in the science of food preparation for BTEC National, HNC/D, and GNVQ Hospitality and Catering. It will also be useful for courses in Home Economics, Food Science, Food Technology, Dietetics and Nutrition. Topics are introduced through clear, concise explanations supported by up-to-date data.
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