Introductory foods / Marion Bennion.
Material type:
TextSeries: Food science and technologyNew York : Macmillan College Pub. Co. : Maxwell Macmillan Canada : New York, c1995Edition: 10th edDescription: xxi, 713 pages : ill. ; 24 cmISBN: - 0023081910
- 641.3 20
- TX354 .B46 1995
| Item type | Current library | Home library | Call number | Copy number | Status | Date due | Barcode |
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Books
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Chinhoyi University of Technology Libraries | Chinhoyi University of Technology Libraries | TX 354 BEN (Browse shelf(Opens below)) | c.021020 | Available | BK0013895 |
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| TX353MON The culture of food | TX 353 ROZ Drying foodstuffs : Techniques, processes, equipment technical guide / | TX 354 BEA Nutrition in essence. / | TX 354 BEN Introductory foods / | TX 354 BRO Understanding food : principles and preparation / | TX 354 BRO Understanding food : principles and preparation / | TX 354 COL Food and nutrition in practice. |
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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