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Item type | Location | Call Number | Status | Notes | Date Due |
---|---|---|---|---|---|
Book | AUM Main Library | 363.1926 F686 (Browse Shelf) | Available | 287 | |
Book | AUM Main Library | 363.1926 F686 (Browse Shelf) | Available | ||
Book | AUM Main Library | 363.1926 F686 (Browse Shelf) | Available |
Include access to online course materials.
Includes bibliographical references and index.
An overview of food and the living systems of the natural environment and the relationship to food science -- How to interpret research -- Sensory evaluation -- Composition of food -- Meat and meat replacements -- Fish and poultry -- Milk cheese and dairy replacements -- Eggs and egg replacements -- Vegetarianism -- Fruits and vegetables -- Grains, flour, cereals, rice, and pasta -- Yeast and quick breads/cake -- Fats and oils -- Sugar and sugar replacements -- Beverages -- Food preservation and packaging -- End matter.
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