Dimensions of food
著者
書誌事項
Dimensions of food
Van Nostrand Reinhold , Chapman & Hall, c1992
3rd ed
- : us
- : uk
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注記
Rev. ed. of: Dimensions of food / Marjorie M. Devine, Marcia H. Pimentel. 2nd ed. c1985
"An AVI book."
Includes bibliographical references
内容説明・目次
内容説明
This new edition focuses on the basic connection between the science of food and nutrition in food preparation. It covers the economic, nutritional, palatability, chemical sanitary and food processing dimensions of food. The new edition reflects today's changing food choices, with new material on ethnic foods, low-fat food products, microwave packaged food labels and foodborne illnesses. The book also contains several recipes. "Dimensions of Food" should be useful for professionals involved in nutrition and hotel/ restaurant management, food scientists and nutritionists.
目次
Fat and oil technology. Utilization of food fats. Dietary considerations and research and development techniques.
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