Introductory foods / Marion Bennion, Barbara Scheule.

By:

Bennion, Marion, 1925-

Contributor(s):

Scheule, Barbara

Material type: Text

TextPublication details: Upper Saddle River, N.J. : Pearson, 2010.Edition: 13th edDescription: xviii, 677 p. : ill. ; 29 cmISBN:

0132339269

Subject(s):

Cooking
Food

DDC classification:

641.3 22

LOC classification:

TX 354 B46 2010

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Holdings
Item type	Current library	Shelving location	Call number	Copy number	Status	Notes	Date due	Barcode
Book	TUP Manila Library	General Circulation Section-GF	TX 354 B46 2010 (Browse shelf(Opens below))		Available	EMERALD HEADWAY DISTRIBUTORS INC.		P00029807
Book	TUP Manila Library	General Circulation Section-GF	TX 354 B46 2010 (Browse shelf(Opens below))	c.2	Available	EMERALD HEADWAY DISTRIBUTORS INC.		P00029897

Young Adult

The thirteenth edition of Introductory Foods has been written and revised to introduce beginning college students to the basic fundamental principles of food preparation and to alert them to many innovations and emerging trends in food science and technology.

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