Dimensions of Food
-10%
portes grátis
Dimensions of Food
Vaclavik, Vickie A.; Haynes, Amy
Taylor & Francis Ltd
02/2018
344
Mole
Inglês
9781138631267
15 a 20 dias
860
Descrição não disponível.
Dimensions of Food. Economic Dimensions. Nutritional Dimensions. Palatability Dimensions. Chemical Dimensions. Sanitary Dimensions. Food-Processing Dimensions. Food Principles. Measurements, Use of Ingredients, Laboratory Techniques, Policies, and Procedures. Cereal and Starch. Fruits and Vegetables. Meat, Poultry, and Fish. Plant Proteins. Eggs and Egg Products. Milk and Milk Products. Fats and Oils. Sugars/Sweeteners. Batter and Dough. Heating Foods by Microwave. Microwave Cooking. Meal Management. Appendices.
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
Set Oven;Food Allergies;Economic Dimensions;Double Boiler;Nutritional Dimensions;Follow;Food-Processing Dimensions;York State College;Measurements, Use of Ingredients, Laboratory Techniques, Policies, and Procedures;Cheese Sauce;Meal Management;Food And Drug Administration;Cup;Nonfat Dry Milk;Microwave Cooking;Custard Cups;SUGAR SYRUPS;Dry Ingredients;Gluten Free Diet;Fish Flakes;Food Allergens;Baking Powder;Pasta Salads;United Fresh Fruit;Record Observations;Lactose Intolerance;Vitamin B 12;Sanitary Quality;Smooth;Holding
Dimensions of Food. Economic Dimensions. Nutritional Dimensions. Palatability Dimensions. Chemical Dimensions. Sanitary Dimensions. Food-Processing Dimensions. Food Principles. Measurements, Use of Ingredients, Laboratory Techniques, Policies, and Procedures. Cereal and Starch. Fruits and Vegetables. Meat, Poultry, and Fish. Plant Proteins. Eggs and Egg Products. Milk and Milk Products. Fats and Oils. Sugars/Sweeteners. Batter and Dough. Heating Foods by Microwave. Microwave Cooking. Meal Management. Appendices.
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
Set Oven;Food Allergies;Economic Dimensions;Double Boiler;Nutritional Dimensions;Follow;Food-Processing Dimensions;York State College;Measurements, Use of Ingredients, Laboratory Techniques, Policies, and Procedures;Cheese Sauce;Meal Management;Food And Drug Administration;Cup;Nonfat Dry Milk;Microwave Cooking;Custard Cups;SUGAR SYRUPS;Dry Ingredients;Gluten Free Diet;Fish Flakes;Food Allergens;Baking Powder;Pasta Salads;United Fresh Fruit;Record Observations;Lactose Intolerance;Vitamin B 12;Sanitary Quality;Smooth;Holding
