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Routledge Science of Food

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Description

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.

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Product Specifications

Format
paperback
Domain
Amazon UK
Release Date
19 September 1996
Listed Since
28 December 2006

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