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Culinology: Blending Culinary Arts and Food Science WileyPLUS LMS Student Package

Author: Research Chefs Association
Publisher: Wiley
ISBN: 9781119024699
Category : Cooking
Languages : en
Pages :

Book Description

Culinology: Blending Culinary Arts and Food Science WileyPLUS LMS Student Package

Author: Research Chefs Association
Publisher: Wiley
ISBN: 9781119024699
Category : Cooking
Languages : en
Pages :

Book Description

Culinology: Blending Culinary Arts and Food Science WileyPLUS Learning Space Student Package

Author: Research Chefs Association
Publisher: Wiley
ISBN: 9781119024705
Category : Cooking
Languages : en
Pages :

Book Description

Culinology

Author: Research Chefs Research Chefs Association
Publisher:
ISBN: 9781119034117
Category :
Languages : en
Pages :

Book Description

Culinology

Author: Research Chefs Association
Publisher:
ISBN: 9781119193609
Category : COOKING
Languages : en
Pages :

Book Description
This book will demonstrate how the disciplines of culinary arts and food science work hand in hand in the research and development of new manufactured food products for the commercial, retail, and foodservice industries. It will be the authoritative source that will add value and relevance to this growing discipline and its practitioners. Integrating culinary arts with food science and technology, this book provides the best strategy for developing successful food products on a large scale. Real-world applications and business models ground the book and clearly illustrate how the concepts and theories work in business and industry.

Culinology

Author: Research Chefs Research Chefs Association
Publisher:
ISBN: 9781119034056
Category :
Languages : en
Pages :

Book Description

Culinology

Author: Research Chefs Association
Publisher: John Wiley & Sons
ISBN: 047048134X
Category : Cooking
Languages : en
Pages : 436

Book Description
Culinology: The Intersection of Culinary Art and Food Science will demonstrate how the disciplines of culinary arts and food science work hand in hand in the research and development of new manufactured food products for the commercial, retail, and foodservice industries. It will be the authoritative source that will add value and relevance to this growing discipline and its practitioners. Integrating culinary arts with food science and technology, this book provides the best strategy for developing successful food products on a large scale. Real-world applications and business models ground the book and clearly illustrate how the concepts and theories work in business and industry.

Meats and Game

Author: S. Beaty-Pownall
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 260

Book Description

Basic Food Preparation (Third Edition)

Author: Department Of Food And Nutrition
Publisher: Orient Blackswan
ISBN: 9788125023005
Category :
Languages : en
Pages : 516

Book Description
Compiled by experienced teachers of dietetics and nutrition, the book provides a variety of recipes, along with information on weights, measures, cookery terms, nutritive value of foods, and methods of preparing highly nutritive meals.

Arriba!

Author: Eduardo Zayas-Bazán
Publisher:
ISBN: 9780137902705
Category :
Languages : en
Pages :

Book Description

Investigating Careers Student Edition -- Texas -- Cte/School

Author: Emergent Learning Llc
Publisher: Pearson
ISBN: 9780134428048
Category :
Languages : en
Pages : 400

Book Description