File Format: EPUB Introductory Foods, 14e, is a market-leading introduction to the fundamental principles of food preparation and the many innovations and emerging trends in food science and technology. 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. Teaching and Learning Experience This text will provide a better teaching and learning experience—for you and your students.
| Author: | Kigabei Dushura |
| Country: | Saint Lucia |
| Language: | English (Spanish) |
| Genre: | Education |
| Published (Last): | 14 September 2016 |
| Pages: | 154 |
| PDF File Size: | 10.90 Mb |
| ePub File Size: | 4.49 Mb |
| ISBN: | 614-9-54009-763-6 |
| Downloads: | 12882 |
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A market-leading introduction to all things food. Introductory Foods, 14e, is a market-leading introduction to the fundamental principles of food preparation and the many innovations and emerging trends in food science and technology.
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.
Teaching and Learning Experience This text will provide a better teaching and learning experience—for you and your students. It provides: A practical perspective: Chapters help students connect text material to the real world. Broad coverage for well-rounded understanding: Comprehensive coverage gives students the whole picture. Emphasis on current issues: Extensively updated content keeps students abreast of current issues and trends in the field.
Student- and instructor-friendly resources. Numerous features facilitate both learning and teaching.
HYPERLEARNING VERBAL PDF
ISBN 13: 9780132739276
A market-leading introduction to all things food. Introductory Foods, 14e, is a market-leading introduction to the fundamental principles of food preparation and the many innovations and emerging trends in food science and technology. 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. Teaching and Learning Experience This text will provide a better teaching and learning experience—for you and your students. It provides: A practical perspective: Chapters help students connect text material to the real world.
CLASSIFICATION OF VESICULOBULLOUS LESIONS PDF
Introductory Foods, 14th Edition
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