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University Of Arkansas At Fayetteville - Spring 2012 | ||
Section 001 | ||
 | Illustrated Guide to Food Preparation for Food Fundamentals (10th Edition) by Margaret Mcwilliams Paperback, 408 Pages, Published 2008 ISBN-10: 0-13-504809-5 / 0135048095 ISBN-13: 978-0-13-504809-2 / 9780135048092 This popular laboratory manual helps readers prepare and evaluate a wide range of foods that are healthful, nutritious, and wonderful to eat. Providing a strong basic understanding of food preparation and science, the Illustrated Guide to Food Preparation is essential for those interested in food sc | |