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Study Guide to accompany Nutrition for Foodservice and Culinary Professionals, Seventh Edition
Karen E. DrummondLisa M. Brefere
出版Wiley, 2009-06-29
主題Technology & Engineering / Food Science / GeneralBusiness & Economics / Industries / General
ISBN04702854789780470285473
URLhttp://books.google.com.hk/books?id=okIwQwAACAAJ&hl=&source=gbs_api
註釋Updated and revised to address current concerns about nutrition throughout the life cycle, Nutrition for Foodservice and Culinary Professionals, Seventh Edition successfully covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective. Bursting with a full-color design and plenty of photographs and illustrations, Drummond and Brefere link nutritional concepts with healthy cooking techniques and recipes. Each book comes with a nutritional software CD-ROM that enables readers to create recipes, modify recipes, and analyze the nutritio.