A Laboratory handbook for dietetics PDF Download
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Author: Mary Swartz Rose
Publisher:
ISBN:
Category :
Languages : en
Pages : 180
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Book Description
Author: Mary Swartz Rose
Publisher:
ISBN:
Category :
Languages : en
Pages : 180
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Book Description
Author: Connie M. Weaver
Publisher: CRC Press
ISBN: 1420058304
Category : Medical
Languages : en
Pages : 152
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Book Description
A popular book in its first edition, The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition continues to provide students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project. Presenting experiments that can be completed, in many
Author: Mary Swartz Rose
Publisher:
ISBN:
Category : Diet
Languages : en
Pages : 322
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Book Description
Author: Mary Swartz Rose
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 158
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Book Description
Author: Mary Swartz Rose
Publisher:
ISBN:
Category : Dietaries
Languages : en
Pages : 188
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Book Description
Author: Mary Swartz Rose
Publisher:
ISBN:
Category : Dietaries
Languages : en
Pages : 152
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Book Description
Author: Mrs. Mary Davies Swartz Rose
Publisher:
ISBN:
Category : Dietaries
Languages : en
Pages : 186
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Book Description
Author: Goodrin Thompson
Publisher:
ISBN:
Category : Diet
Languages : en
Pages : 86
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Book Description
Author: Frank D. Conforti
Publisher: John Wiley & Sons
ISBN: 1118591399
Category : Technology & Engineering
Languages : en
Pages : 256
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Book Description
Knowledge, skill, and art are the three words to remember when working with foods. They are also the focus of the second edition of Food Selection and Preparation: A Laboratory Manual, which guides students through the fundamentals and basic principles of food preparation, from the recipe to the table, from the raw ingredients to the final product. This manual equips students with a working knowledge of the nature of ingredients and how they function in particular foods. A wide range of exercises--addressing topics from food preservation to frozen desserts, measuring techniques to fats and emulsions, fruit selection to egg cookery, breads and pastry to meat and poultry--guide students through standard recipes, with clear and complete directions for handling ingredients and cooking foods. Throughout, vocabularies introduce technical words essential to understanding food products and preparation. Questions to test students' knowledge follow each exercise. The text also includes discussion of laboratory procedures, sanitation in the kitchen, emergency substitutions, identification of meat cuts, the safe storage of food, and the care and cleaning of small appliances. New to this edition are over 50 additional recipes, which reflect the many tastes that influence today's palate. All recipes have been reviewed and updated to ensure healthful and nutritious food preparation, as well as product quality and performance. Students and instructors alike will find the new and improved recipes and updated nutritional and food facts of Food Selection and Preparation, Second Edition a truly satisfying full course.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
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