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Dimensions of food

Author: Vickie Vaclavik; Amy Haynes
Publisher: Boca Raton : CRC Press, 2018.
Edition/Format:   eBook : Document : English : Eighth editionView all editions and formats
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Genre/Form: Electronic books
Laboratory manuals
Additional Physical Format: Print version:
Vaclavik, Vickie A.
Dimensions of Food, Eighth Edition.
Milton : CRC Press, 2018
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Vickie Vaclavik; Amy Haynes
ISBN: 9781315208985 1315208989 9781351805278 1351805274 9781138631267 1138631264 9781351805285 1351805282
OCLC Number: 1020692174
Description: 1 online resource
Contents: Part Part I: Dimensions of Food --
chapter A. Economic Dimensions --
chapter B. Nutritional Dimensions --
chapter C C. Palatability Dimensions --
chapter D. Chemical Dimensions --
chapter E. Sanitary Dimensions --
chapter F. Food-Processing Dimensions --
part Part II: Food Principles --
chapter A. Measurements, Use of Ingredients, Laboratory Techniques, Policies, and Procedures --
chapter B. Cereal and Starch --
chapter C C. Fruits and Vegetables --
chapter D. Meat, Poultry, and Fish --
chapter E. Plant Proteins --
chapter F. Eggs and Egg Products --
chapter G. Milk and Milk Products --
chapter H. Fats and Oils --
chapter I I. Sugars, Sweeteners --
chapter J. Batters and Dough --
part Part III: Heating Foods by Microwave --
chapter Microwave Cooking --
part Part IV: Meal Management --
chapter Meal Management.
Responsibility: Vickie A. Vaclavik and Amy Haynes.

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