Food preparation, principles and procedures
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Food preparation, principles and procedures a laboratory manual for college courses in food manipulation by Elisabeth Sutherland

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Published by Planographed by John S. Swift co., inc. in St. Louis, New York [etc.] .
Written in English

Subjects:

  • Food.,
  • Food -- Analysis.

Book details:

Edition Notes

Statementby Elisabeth Sutherland and P. Mabel Nelson.
ContributionsNelson, P. Mabel b. 1887.
Classifications
LC ClassificationsTX353 .S83
The Physical Object
Pagination1 p. l., iv, 288 p.
Number of Pages288
ID Numbers
Open LibraryOL6452830M
LC Control Number43010179
OCLC/WorldCa3237953

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Understanding Food: Principles and Preparation 5th Edition by Amy Christine Brown (Author) out of 5 stars 33 ratings. ISBN ISBN Why is ISBN important? ISBN. This bar-code number lets you verify that you're getting exactly the right version or edition of a book. /5(31). Note: Citations are based on reference standards. However, formatting rules can vary widely between applications and fields of interest or study. The specific requirements or preferences of your reviewing publisher, classroom teacher, institution or organization should be applied. Prior to cooking food, it is very important to practice safe preparation procedures. The US Department of Agriculture (USDA) recommends observing the following four principles regarding food. Get this from a library! Food preparation, principles and procedures: a laboratory manual for college courses in food preparation. [Elisabeth Sutherland; P Mabel Nelson].

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