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Simmons College - SPRING 2011 | ||
Section 01 | ||
 | Introductory Foods (13th Edition) by Marion Bennion, Barbara Scheule Hardcover, 704 Pages, Published 2009 ISBN-10: 0-13-233926-9 / 0132339269 ISBN-13: 978-0-13-233926-1 / 9780132339261 A leading seller for many years, this book has helped prepare thousands of readers for careers as food scientists, foodservice managers, dieticians, and extension agents. Written for the beginner, it provides clear, straightforward explanations of all of the basic principles of food preparation. It | |