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Principles of Food Preparation, Laboratory Manual
Language: en
Pages:
Authors: Jeanne H. Freeland-Graves
Categories: Cooking
Type: BOOK - Published: 2003-02 - Publisher: Prentice Hall

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Food Selection and Preparation
Language: en
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Authors: Frank D. Conforti
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Type: BOOK - Published: 2012-11-21 - Publisher: John Wiley & Sons

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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 Preparati
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Type: BOOK - Published: 1979 - Publisher:

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Abstract: The laboratory manual incorporates scientific as well as basic illustrations of food principles. Some chemical principles are applied. All experiments
Laboratory Manual for Foods and Nutrition
Language: en
Pages: 192
Authors:
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Principles of Food Preparation
Language: en
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Authors: Margaret Stella Chaney
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