age ~63
from Salt Lake City, UT
Explains the functional properties of food and how foods can be combined and changed to create other properties. Each individual ingredient (cereals, sugar, eggs, etc) is featured in a double-page spread with information on its structure, nutritional value, related quality and safety issues, plus de...
Author
Anne Barnett
Binding
Hardcover
Pages
96
Publisher
Heinemann Library
ISBN #
0431048940
EAN Code
9780431048949
ISBN #
5
A textbook written especially for the GCSE syllabuses in Food Technology. Coverage is provided of all the required skills, knowledge and understanding, and a corresponding tutor's resource pack is also available.
Author
Anne Barnett
Binding
Hardcover
Pages
128
Publisher
Heinemann Educational Publishers
ISBN #
0435420623
EAN Code
9780435420628
ISBN #
4