| 000 | 01014cmm a22002537a 4500 | ||
|---|---|---|---|
| 001 | 11881858 | ||
| 003 | OSt | ||
| 005 | 20250909100025.0 | ||
| 007 | co ||||||||||| | ||
| 008 | 000105s1999 ilu m eng | ||
| 010 | _a 00510950 | ||
| 020 | _a9798589252323 | ||
| 040 | _aSEKU | ||
| 050 | 0 | 0 |
_aTX353 _b.T37 |
| 245 | 0 | 3 | _aAn introduction to food science |
| 260 |
_aNutritional guardian _c2012. |
||
| 490 | 0 | _aFoods & nutrition. | |
| 500 | _aTitle from disc label. | ||
| 500 | _aProduction level cataloging. | ||
| 520 | _aExamines the scientific principles involved in food, its production, storage, and use. Shows how scientific methods are used to research and experiment with food. Includes a discussion of the six main nutrients and food sources of each, and the chemical and physical changes in food during cooking. Includes Iprax CourseWorks software. | ||
| 538 | _aSystem requirements: IBM-compatible 486/66MHz PC or better; Windows 3.1/95/NT. | ||
| 650 | 0 | _aFood. | |
| 942 |
_2lcc _cGEN |
||
| 999 |
_c18614 _d18614 |
||