000			01902cam a22003738a 4500
001			0000011106
005			20230921135803.0
008			940131s1995 nyum b a001 0 eng
010			_a94003147
020			_a0023081910
035			_a(OCoLC)29843371
035			_a.b42549358
040			_aDLC _cDLC _dNCK _dOSU
049			_aOSUU
050	0	0	_aTX354 _b.B46 1995
082	0	0	_a641.3 _220
100	1		_aBennion, Marion, _d1925-.
245	1	0	_aIntroductory foods / _cMarion Bennion.
250			_a10th ed.
260			_aNew York : _bMacmillan College Pub. Co. ; _aToronto : _bMaxwell Macmillan Canada ; _aNew York : _bMaxwell Macmillan International, _cc1995.
263			_a9409.
264			_aNew York : _aMacmillan College Pub. Co. : _bMaxwell Macmillan Canada : _bNew York, _cc1995.
300			_axxi, 713 pages : _bill. ; _c24 cm.
440		0	_aFood science and technology
504			_aIncludes bibliographical references and index.
505	0		_aFood 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.
650		0	_aFood.
650		0	_aEmulsions.
908			_a070321
910			_a&6q950314
913			_aN
989			_a20230822095114.0 _a1430738153
999			_c12314 _d12314