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100%: Bennion, Marion: Introductory Foods by (1994, Hardcover) (ISBN: 9780023081910) 1994, 10. Ausgabe, in Englisch, Broschiert.Nur diese Ausgabe anzeigen…
58%: Marion Bennion: Title: Introductory Foods (ISBN: 9780023081811) 1990, 9. Ausgabe, in Englisch, Broschiert.Nur diese Ausgabe anzeigen…
Introductory Foods by (1994, Hardcover) - 8 Angebote vergleichen
Bester Preis: € 0,75 (vom 02.08.2016)1
Introductory Foods (1994)
EN HC NWISBN: 9780023081910 bzw. 0023081910, in Englisch, 720 Seiten, 10. Ausgabe, Prentice Hall, gebundenes Buch, neu.
Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 1-2 business days.
Von Händler/Antiquariat, willykane.
For the freshman/sophomore level of the introductory foods course at universities and community colleges. A leading seller for many years, this text has helped prepare thousands of students for careers as food scientists, foodservice managers, dietitians, and extension agents. Written for the beginning student, it provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the text. The first part of the text covers basic principles, preparing the way for discussions in subsequent chapters. The new edition encompasses the latest information on technological advances in food preparation and processing. It also deals with the effect of shifting demographics on food trends, and the increasing body of knowledge available to the general populace about nutrition. Hardcover, Ausgabe: 10th, Label: Prentice Hall, Prentice Hall, Produktgruppe: Book, Publiziert: 1994-09, Studio: Prentice Hall, Verkaufsrang: 2306587.
Von Händler/Antiquariat, willykane.
For the freshman/sophomore level of the introductory foods course at universities and community colleges. A leading seller for many years, this text has helped prepare thousands of students for careers as food scientists, foodservice managers, dietitians, and extension agents. Written for the beginning student, it provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the text. The first part of the text covers basic principles, preparing the way for discussions in subsequent chapters. The new edition encompasses the latest information on technological advances in food preparation and processing. It also deals with the effect of shifting demographics on food trends, and the increasing body of knowledge available to the general populace about nutrition. Hardcover, Ausgabe: 10th, Label: Prentice Hall, Prentice Hall, Produktgruppe: Book, Publiziert: 1994-09, Studio: Prentice Hall, Verkaufsrang: 2306587.
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Introductory Foods (1990)
EN HC USISBN: 9780023081811 bzw. 0023081813, in Englisch, 704 Seiten, 9. Ausgabe, Macmillan Pub Co, gebundenes Buch, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 1-2 business days.
Von Händler/Antiquariat, Yankee Clipper Books.
For the freshman/sophomore level of the introductory foods course at universities and community colleges. A leading seller for many years, this text has helped prepare thousands of students for careers as food scientists, foodservice managers, dietitians, and extension agents. Written for the beginning student, it provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the text. The first part of the text covers basic principles, preparing the way for discussions in subsequent chapters. The new edition encompasses the latest information on technological advances in food preparation and processing. It also deals with the effect of shifting demographics on food trends, and the increasing body of knowledge available to the general populace about nutrition. Hardcover, Ausgabe: 9th, Label: Macmillan Pub Co, Macmillan Pub Co, Produktgruppe: Book, Publiziert: 1990-01, Studio: Macmillan Pub Co.
Von Händler/Antiquariat, Yankee Clipper Books.
For the freshman/sophomore level of the introductory foods course at universities and community colleges. A leading seller for many years, this text has helped prepare thousands of students for careers as food scientists, foodservice managers, dietitians, and extension agents. Written for the beginning student, it provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the text. The first part of the text covers basic principles, preparing the way for discussions in subsequent chapters. The new edition encompasses the latest information on technological advances in food preparation and processing. It also deals with the effect of shifting demographics on food trends, and the increasing body of knowledge available to the general populace about nutrition. Hardcover, Ausgabe: 9th, Label: Macmillan Pub Co, Macmillan Pub Co, Produktgruppe: Book, Publiziert: 1990-01, Studio: Macmillan Pub Co.
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Introductory Foods
EN USISBN: 0023081910 bzw. 9780023081910, in Englisch, Prentice Hall, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, Lagernd, zzgl. Versandkosten.
agricultural sciences,business and finance,business and investing,canning and preserving,cooking,crafts and hobbies,culinary arts and techniques,diet and nutrition,education and reference,engineering, For the freshman/sophomore level of the introductory foods course at universities and community colleges. A leading seller for many years, this text has helped prepare thousands of students for careers as food scientists, foodservice managers, dietitians, and extension agents. Written for the beginning student, it provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the text. The first part of the text covers basic principles, preparing the way for discussions in subsequent chapters. The new edition encompasses the latest information on technological advances in food preparation and processing. It also deals with the effect of shifting demographics on food trends, and the increasing body of knowledge available to the general populace about nutrition.
agricultural sciences,business and finance,business and investing,canning and preserving,cooking,crafts and hobbies,culinary arts and techniques,diet and nutrition,education and reference,engineering, For the freshman/sophomore level of the introductory foods course at universities and community colleges. A leading seller for many years, this text has helped prepare thousands of students for careers as food scientists, foodservice managers, dietitians, and extension agents. Written for the beginning student, it provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the text. The first part of the text covers basic principles, preparing the way for discussions in subsequent chapters. The new edition encompasses the latest information on technological advances in food preparation and processing. It also deals with the effect of shifting demographics on food trends, and the increasing body of knowledge available to the general populace about nutrition.
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Introductory Foods [Hardcover]
EN HC USISBN: 9780023081910 bzw. 0023081910, in Englisch, Collier Books; Collier Macmillan, Vereinigte Staaten von Amerika, gebundenes Buch, gebraucht.
Von Händler/Antiquariat, READERS PRIDE [61396563], FREMONT, CA, U.S.A.
GOOD Condition -- Book has visible wear with highlightings and writings inside -- Overall in GOOD & readable condition -- Book ONLY -- Does NOT INCLUDE supplementary materials or accessories such as CD, DVD, access code etc. -- Great DEAL !! Fast Shipping -- Friendly Customer Service -- Buy with Confidence!
GOOD Condition -- Book has visible wear with highlightings and writings inside -- Overall in GOOD & readable condition -- Book ONLY -- Does NOT INCLUDE supplementary materials or accessories such as CD, DVD, access code etc. -- Great DEAL !! Fast Shipping -- Friendly Customer Service -- Buy with Confidence!
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Introductory Foods (10th Edition) (1994)
EN HC USISBN: 9780023081910 bzw. 0023081910, in Englisch, 720 Seiten, 10. Ausgabe, Prentice Hall, gebundenes Buch, gebraucht.
Lieferung aus: Kanada, Usually ships within 1 - 2 business days.
Von Händler/Antiquariat, greatbuy_books_usa.
The first nine chapters of the book contain basic principles that the student may refer to throughout the entire course. Hardcover, Ausgabe: 10, Label: Prentice Hall, Prentice Hall, Produktgruppe: Book, Publiziert: 1994-10-13, Studio: Prentice Hall, Verkaufsrang: 3808117.
Von Händler/Antiquariat, greatbuy_books_usa.
The first nine chapters of the book contain basic principles that the student may refer to throughout the entire course. Hardcover, Ausgabe: 10, Label: Prentice Hall, Prentice Hall, Produktgruppe: Book, Publiziert: 1994-10-13, Studio: Prentice Hall, Verkaufsrang: 3808117.
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Title: Introductory Foods
EN HC USISBN: 9780023081811 bzw. 0023081813, in Englisch, Collier Books; Collier Macmillan, Vereinigte Staaten von Amerika, gebundenes Buch, gebraucht.
Lieferung aus: Kanada, Usually ships within 1 - 2 business days.
Von Händler/Antiquariat, Blue_Cloud_Books.
Hardcover, Produktgruppe: Book.
Von Händler/Antiquariat, Blue_Cloud_Books.
Hardcover, Produktgruppe: Book.
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