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Introductory Foods (11th Edition)
Introductory Foods - 11th Edition
Author: Marion Bennion, Barbara Scheule
Written for the novice, this book provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the book. The first part of the book covers basic principles, preparing the way for discussions in subsequent ...  more »
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ISBN-13: 9780139239885
ISBN-10: 013923988X
Publication Date: 7/8/1999
Pages: 730
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Publisher: Prentice Hall
Book Type: Hardcover
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