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Bennion, Marion, 1925-.

Introductory foods / Marion Bennion. - 10th ed. - New York : Toronto : New York : Macmillan College Pub. Co. ; Maxwell Macmillan Canada ; Maxwell Macmillan International, c1995. - xxi, 713 pages : ill. ; 24 cm. - Food science and technology .

Includes bibliographical references and index.

Food choices and sensory characteristics -- Food economics and convenience -- Food safety -- Food regulations and standards -- Food composition -- Weights and measures -- Heat transfer in cooking -- Microwave cooking -- Seasoning and flavoring materials -- Beverages -- Sweeteners and sugar cookery -- Frozen desserts -- Starch -- Cereals -- Vegetables and vegetable preparation -- Fruits and fruit preparation -- Salads and gelatin -- Fats, frying, and emulsions -- Eggs and egg cookery -- Milk and milk products -- Meat and meat cookery -- Poultry and fish -- Batters and doughs -- Quick breads -- Yeast breads -- Cakes and cookies -- Pastry -- Food preservation and packaging -- Food preservation by freezing and canning.

ISBN: 0023081910

LCCN: 94003147

Subjects--Topical Terms:
Food.
Emulsions.

LC Class. No.: TX354 / .B46 1995

Dewey Class. No.: 641.3