Food Ingredients
Series: Trends in Food TechnologyPublication details: Heinemann, 2003ISBN: 0431140510Subject(s): Food processing | Food industry, food marketing, food consumption and expenditure | Food processing, food research, food technology | Food ingredients | Ingredients | Rice | Cereals | Milk | Meat | Fish | Fats and fatty oils | Sugar | Confectionery | Fruit and vegetablesLOC classification: TP370Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
---|---|---|---|---|---|---|
Book - Standard loan | CAFRE Loughry Library | TP370 KIN (Browse shelf(Opens below)) | 1 | Available | 164312 | |
Book - Standard loan | CAFRE Loughry Library | TP370 KIN (Browse shelf(Opens below)) | 2 | Available | 164316 | |
Book - Standard loan | CAFRE Loughry Library | TP370 KIN (Browse shelf(Opens below)) | 3 | Available | 164295 |
A discussion of designing and making food. The contents closely follow the GCSE Food Technology course requirements.
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