000			01323nam a2200229Ia 4500
003			PH-LCIC
005			20250925145038.0
008			240527s2019 xx 000 0 und d
020			_a9781337557566
040			_cLCIC LIBRARY
082			_aREF 641.3 B81
100			_aAmy C. Brown _eAuthor
245		0	_aUnderstanding food : _bprinciples and preparation /
250			_aSixth edition
260			_aBoston, MA : _bCengage, _c2019.
300			_a xxvii, 585, [54] pages : illustrations (chiefly color) ; 28 cm
520			_aUnderstanding food: principles and preparation thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. It is ideal for an undergraduate course that covers the basic elements of food preparation, food service and food science. Contemporary and comprehensive, the sixth edition of this best-selling text discusses classification, composition, selection, purchasing and storage for a range of traditional food items, and it explores various aspects of food service, including food preparation, meal planning, equipment, food preservation and government regulations. Updated to reflect the 2015-2020 Dietary Guidelines
650			_a Aliments
650			_aFood industry and trade
650			_aCooking
942			_2ddc _cREF
999			_c1854 _d1854