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Suffolk County Community College - Summer 2012 | ||
Section 62579 | ||
 | Food Fundamentals By McWilliams, Margaret (10th Edition) by Margaret-Mcwilliams, Charles H. Gibson Hardcover, 528 Pages, Published 2012 ISBN-10: 0-13-274773-1 / 0132747731 ISBN-13: 978-0-13-274773-8 / 9780132747738 FOOD FUNDAMENTALS, 10/e integrates the scientific principles of safe and nutritious food preparation with the basic techniques students need to work effectively with food. It introduces the scientific basis of current practices and procedures, and explains ingredients both as nutrient sources and a | |