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" Understanding food : "
Amy Brown
| Document Type
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BL
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| Record Number
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706508
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| Doc. No
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b528697
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| Main Entry
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Brown, Amy C
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| Title & Author
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Understanding food : : principles and preparation /\ Amy Brown
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| Edition Statement
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3rd ed
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| Publication Statement
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Belmont, CA :: Thomson/Wadsworth,, ©2008
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| Page. NO
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xvi, 654 pages :: illustrations (some color) ;; 29 cm
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| ISBN
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049510745X
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: 0495119105
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: 9780495107453
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: 9780495119104
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| Bibliographies/Indexes
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Includes bibliographical references and index
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| Contents
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Food science and nutrition -- Food selection and evaluation -- Chemistry of food composition -- Food service -- Food safety -- Food preparation basic -- Meal management -- Foods -- Meat -- Poultry -- Fish and shellfish -- Milk -- Cheese -- Eggs -- Vegetables and legumes -- Fruits -- Soups, salads, and gelatins -- Cereal grains and pastas -- Flours and flour mixtures -- Starches and sauces -- Quick breads -- Yeast breads -- Sweeteners -- Fats and oils -- Cakes and cookies -- Pastries and pies -- Candy -- Frozen desserts -- Beverages -- Food industry -- Food preservation -- Government food regulations -- Careers in food and nutrition
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| Subject
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Food
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| Subject
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Nutrition
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| Subject
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Food
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| Subject
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Nutritional Physiological Phenomena
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| LC Classification
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TX354.B684 2008
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TX354.B684 2008
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| NLM classification
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QU 145B877 2008
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