| 000 | 00791nam a2200217Ia 4500 | ||
|---|---|---|---|
| 003 | PH-LCIC | ||
| 005 | 20250220150129.0 | ||
| 008 | 240527s2017 xx 000 0 und d | ||
| 020 | _a9781635495560 | ||
| 040 | _cLCIC LIBRARY | ||
| 082 | _aREF. 613.2 F73 | ||
| 100 |
_aKeegan Mason _eEditor |
||
| 245 | 0 |
_aFood Science and Nutrition / _cKeegan Mason, Editor |
|
| 260 |
_aNew York, USA : _bLarsen and Keller, _c2017. |
||
| 300 | _a232 pages; | ||
| 520 | _aPresents the fundamental concepts of food science and nutrition. Focuses on those aspects of food science and nutrition that are of particular importance to catering. Discusses the methods for planning nutritionally balanced meals for all ages. | ||
| 650 | _aAliments | ||
| 650 | _aFood | ||
| 650 | _aNutrition | ||
| 942 |
_2ddc _cREF |
||
| 999 |
_c16 _d16 |
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