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 | Principles of Food Preparation, Laboratory Manual (2nd Edition) by Jeanne Freeland-Graves, Jeanne H. Freeland Paperback, 377 Pages, Published 1987 ISBN-10: 0-02-339350-5 / 0023393505 ISBN-13: 978-0-02-339350-1 / 9780023393501 The second edition of the manual has been revised to reflect current knowledge in food science and nutrition. Most of the food science principles throughout the chapters have been rewritten to reflect recent changes and to summarize the major points discussed in the accompanying textbook. | |