£50.99
The textbook provides a thorough grounding in the science of food preparation for BTEC National, HNC/D, and GNVQ Hospitality and Catering. It will also be useful for courses in Home Economics, Food Science, Food Technology, Dietetics and Nutrition. Topics are introduced through clear, concise explanations supported by up-to-date data.
Food Science and Technology
Gastronomy and Food Science
Advances in Food Science and Technology
Handbook of Food Science and Technology 1
Introducing Food Science
Food Materials Science and Engineering
Understanding the Science of Food
Handbook of Food Chemistry
Experimental Food Science
Science of Cooking
Food Science and the Culinary Arts
Introduction to Food Chemistry