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The Science of Food: An Introduction to Food Science, Nutrition and Microbiology
The textbook provides a thorough grounding in the science of food preparation for BTEC National, HNC/D, and GNVQ Hospitality and Catering. It will also be useful for courses in Home Economics, Food Science, Food Technology, Dietetics and Nutrition. Topics are introduced through clear, concise explanations supported by up-to-date data.
258 pages, Paperback
First published January 1, 1977
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