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Designing and making food
Series: Trends in Food TechnologyPublication details: Heinemann, 2003ISBN: 0431140480Subject(s): Product development | Food marketing | Food industry, food marketing, food consumption and expenditure | Consumer attitudes | Sensory evaluation | SausagesLOC classification: TP370| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| Book - Standard loan | CAFRE Loughry Library | TP370 BAR (Browse shelf(Opens below)) | 1 | Available | 164280 | |
| Book - Standard loan | CAFRE Loughry Library | TP370 BAR (Browse shelf(Opens below)) | 2 | Available | 164284 | |
| Book - Standard loan | CAFRE Loughry Library | TP370 BAR (Browse shelf(Opens below)) | 3 | Available | 164288 |
A discussion of designing and making food. The contents closely follow the GCSE Food Technology course requirements. Features include: case studies and interviews; fact boxes highlighting technical or industrial figures; design and make projects; and
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