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Nutrition for the Foodservice Professional

Karen E. Drummond

出版	Wiley, 1996-10-08
主題	Technology & Engineering / Food Science / GeneralBusiness & Economics / Industries / General
ISBN	04712871999780471287193
URL	http://books.google.com.hk/books?id=TwwJAQAAMAAJ&hl=&source=gbs_api

註釋

This Third Edition covers an encyclopedic range of topics from nutrition fundamentals to menu planning to marketing a nutrition program. Hot new topics include food additives, antioxidant nutrients and phytochemicals, trans-fatty acids, percentage of calories from fat, and creative approaches to pureed foods.