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The science of food (4th ed)

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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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Product Details
Butterworth-Heinemann Ltd
075062373X / 9780750623735
Paperback / softback
613.2
19/09/1996
United Kingdom
English
x, 326p. : ill.
25 cm
academic/professional/technical Learn More
Previous ed.: Oxford: Pergamon, 1990.