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Science of Food - K. B. Sherrington

Science of Food

By: K. B. Sherrington, P. M. Gaman

Paperback | 19 September 1996 | Edition Number 4

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First Published in 1998. The textbook provides a thorough grounding in the science of food preparation for BTEC National, HNC/D, and GNVQ Hospitality and Catering. It will also be useful for courses in Home Economics, Food Science, Food Technology, Dietetics and Nutrition. Topics are introduced through clear, concise explanations supported by up-to-date data.
Industry Reviews
".....the authors must be congratulated on providing a useful and concise introduction and ready reference refresher to the important topics of food science, nutrition and microbiology." Food Manufacturer International

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