Food Fundamentals (10th Edition) (repost)
Food Fundamentals (10th Edition) by Margaret McWilliams
English | 2013 | ISBN: 0132747731 | 528 Pages | PDF | 55 MB
English | 2013 | ISBN: 0132747731 | 528 Pages | PDF | 55 MB
Food Fundamentals, 10/e integrates the scientific principles of safe and nutritious food preparation with the basic techniques students need to work effectively with food. It introduces the scientific basis of current practices and procedures, and explains ingredients both as nutrient sources and as food product components. The effects of preparation techniques are discussed in the context of the science underlying food manipulation, ingredients, ratios, effects of heat and cold, storage, preservation, and evaluation.