Introduction to Food Science
Edition: 1
Copyright: 2019
Pages: 278
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$133.13
Chapter 1 Sanitation
Chapter 2 Cooking Methods
Chapter 3 Overview of Cooking
Chapter 4 Basics of Cooking Carbohydrates
Chapter 5 Basics of Cooking Protein
Chapter 6 Lipids in Cooking
Chapter 7 Other Food Components
Chapter 8 Exploring the Food Industry