Dimensions of food

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Dimensions of food

Includes the January 2005 American Dietary Guidelines as well as the US Department of Agriculture food pyramid. This text helps build an understanding of the functional and structural properties of the components of foods

Bibliographic Details
Main Authors:	Vaclavick, Vickie A. (Author), Devine, Marjorie M. (Author), Pimentel, Marcia H. (Author)
Format:	Book
Language:	English
Published:	Boca Raton, FL : CRC Press , 2010
Edition:	7th ed
Subjects:	Cooking > Laboratory manuals Food > Laboratory manuals Nutrition > Laboratory manuals

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