Textbook
Food Science Technology
Paper, 352 pages
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Illustrated Guide to
Food Preparation
Ninth Edition
©2006
Publisher: Prentice Hall
Author:
Margaret McWilliams, Ph.D., R.D., Professor Emeritus,
California State University, Los Angeles
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For 1st or 2nd year courses in
Introduction to Foods, Dietetics, Consumer & Family Sciences, Food & Nutrition, or Nutrition Science.
This popular laboratory manual helps students prepare and evaluate a wide range of foods that are
healthful, nutritious, and wonderful to eat. Providing a strong basic understanding of food preparation and science, the
Illustrated Guide to Food Preparation is essential for all students majoring in food science, dietetics, and nutrition;
it gives them the foundation to function effectively in their future careers.
$68.00
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