000			01450nam a2200241Ia 4500
003			NULRC
005			20250520102912.0
008			250520s9999 xx 000 0 und d
020			_a9789813130968
040			_cNULRC
050			_aTX 354 .S34 2017
100			_aScheule, Barbara _eauthor
245		0	_aIntroductory foods / _cBarbara Scheule and Marion Bennion
250			_a14th Edition.
260			_aSingapore : _bPearson Education South Asia Pte Ltd, _cc2017
300			_axiv, 623 pages : _billustrations ; _c27 cm.
365			_bPHP1598
504			_aIncludes bibliographical references.
505			_aFood 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.
650			_aFOOD
700			_aBennion, Marion _eco-author
942			_2lcc _cBK
999			_c18291 _d18291