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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"This manual on food selection and preparation has been designed
for students in the food service, hospitality management, dietetics
or consumer education sectors. Compared with the 1st edition, this
2nd edition includes updates in recipes, formulations and technical
information to reflect current trends." (Food Science and
Technology Abstracts, July 2010)