TY  - BOOK
AU  - Scheule, Barbara
AU  - Bennion, Marion
TI  - Introductory foods
SN  - 9789813130968
AV  - TX 354 .S34 2017 
PY  - 2017///
CY  - Singapore
PB  - Pearson Education South Asia Pte Ltd
KW  - FOOD
N1  - Includes bibliographical references; Food choices and sensory characteristics -- Food economics and convenience -- Food safety -- Food regulations and standards -- Back to basics -- Heat transfer in cooking -- Microwave cooking -- Seasonings, flavorings, and food additives -- Food composition -- Fats, frying, and emulsions -- Sweeteners and sugar cookery -- Frozen desserts -- Starch -- Pasta and cereal grains -- Batters and doughs -- Quick breads -- Yeast breads -- Cakes and cookies -- Pastry -- Vegetables and vegetable preparation -- Fruits and fruit preparation -- Salads and gelatin salads -- Milk and milk products -- Eggs and egg cookery -- Meat and meat cookery -- Poultry -- Seafood -- Beverages -- Food preservation and packaging -- Food preservation by freezing and canning
ER  -