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关键词:
Dimensions of Food, Sixth Edition
书目信息
ISBN:
9780849391989(13位)
中图分类号:
TS
杜威分类号:
中文译名:
食品问题,第6版
作者:
Vickie A. Vaclavik, Ph.D., R.D., Marcia H. Pimentel and Marjorie M. Devine, Ph.D.
编者:
语种:
English
出版信息
出版社:
CRC Press
出版地:
出版年:
2006
版本:
6e
版本类型:
原版
丛书题名:
卷期:
文献信息
关键词:
Bioscience/Nutrition
前言:
摘要:
内容简介:
With perforated pages designed for ease of use, Dimensions of Food is an ideal laboratory workbook for the lab portion of an Introduction to Food Preparation course. This sixth edition includes the January 2005 American Dietary Guidelines as well as the new U.S. Department of Agriculture food pyramid. It offers new recipes, more international recipes, and new figures. This edition also features an instructor's manual, available with qualifying course adoptions, that contains test questions and answers, tips for conducting labs, and solutions to problems in the text. With useful appendices and updated Web site addresses, this text helps build an understanding of the functional and structural properties of the components of foods.
目次:
附录:
全文链接:
读者对象:
Undergraduate
实体信息
页码:
336
装帧:
Paperback
尺寸:
其它形态细节:
其它信息
原价:
GBP
34.9900
原版ISBN:
其它ISBN:
图书特色:
书评:
扩展信息
Isbn:
0849391989
issue:
2006JC02
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