Bennion, Marion,  1925-. <br/><br/>
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 .
<br/><br/>Includes bibliographical references and index. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>0023081910 
<br/><br/><label>LCCN: </label>94003147 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food.<br/>Emulsions.
<br/><br/><label>LC Class. No.: </label>TX354  / .B46 1995 
<br/><br/><label>Dewey Class. No.: </label>641.3