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Introductory foods / Marion Bennion.

By: Material type: TextTextSeries: Food science and technologyNew York : Macmillan College Pub. Co. : Maxwell Macmillan Canada : New York, c1995Edition: 10th edDescription: xxi, 713 pages : ill. ; 24 cmISBN:
  • 0023081910
Subject(s): DDC classification:
  • 641.3 20
LOC classification:
  • TX354 .B46 1995
Contents:
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.
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Holdings
Item type Current library Home library Call number Copy number Status Date due Barcode
Books Books Chinhoyi University of Technology Libraries Chinhoyi University of Technology Libraries TX 354 BEN (Browse shelf(Opens below)) c.021020 Available BK0013895

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.

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