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Textbook
Food Selection and Preparation: A Laboratory Manual, 2nd EditionISBN: 978-0-8138-1488-9
Paperback
256 pages
December 2008, ©2008, Wiley-Blackwell
 This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 10-15 days delivery time. The book is not returnable.
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- Fully revised and updated new edition
- Over 50 additional new recipes
- Improved quality and performance of recipes
- Teaches nutritious and healthful food preparation
- Thought-provoking questions assess students’ knowledge after lab exercises
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