Foods: Experimental Perspectives (4th Edition) by Margaret McWilliams
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- ISBN 10 0130212822
- ISBN 13 9780130212825
- Published Jun 09 2000
- Format Hardcover
- Page Count 530
- Language English
- Edition 4th
- Countries United States
- Publisher Prentice Hall
Publishers Text
For courses in Food Science and Experimental Foods in Foods and Nutrition, Dietetics, and Food Science departments.This comprehensive text focuses on the chemical and physical bases of food science that are essential for success in careers in food science, dietetics, and the food service industry. Its very accessible and student-friendly approach guides students clearly through complex subject matter and motivates learning.Other cookbooks by this author
- Food Around the World
- Food Around the World: A Cultural Perspective
- Food Around the World: A Cultural Perspective
- Food Around the World: A Cultural Perspective (3rd Edition)
- Food Fundamentals
- Food Fundamentals
- Food Fundamentals
- Food Fundamentals
- Food Fundamentals
- Food Fundamentals
- Food Fundamentals: Pearson New International Edition
- Food Fundamentals (10th Edition)
- Foods: Experimental Perspectives
- Foods: Experimental Perspectives
- Illustrated Guide to Food Preparartion
- Illustrated Guide to Food Preparation
- Illustrated Guide to Food Preparation for Food Fundamentals
- Illustrated Guide to Food Preparation, Ninth Edition
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