ABSTRACT
Much like its popular predecessors, the seventh edition of Dimensions of Food encourages readers to become interactive participants in understanding the physical, chemical, and functional and structural properties of food components, including the connection between conscientious food preparation and palatability and wholesome eating. With a wealth
TABLE OF CONTENTS
part |2 pages
Part I: Dimensions of Food
part |2 pages
Part II: Food Principles
part |2 pages
Part III: Heating Foods by Microwave
part |2 pages
Part IV: Meal Management