Food Ingredients
2nd Edition
Published on 17. July 2008
Book
Hardback
48 pages
978-0-431-14058-2 (ISBN)
Description
Provides a wide picture of practical food education, food technology and the food industry, for GCSE and vocational catering students. Reflects current topics and recent KS3/KS4 curriculum developments. Includes case studies, interviews, and key technical and industrial data.
Provides a wide picture of practical food education, food technology and the food industry, for GCSE and vocational catering students. Reflects current topics and recent KS3/KS4 curriculum developments. Includes case studies, interviews, and key technical and industrial data.
Provides a wide picture of practical food education, food technology and the food industry, for GCSE and vocational catering students. Reflects current topics and recent KS3/KS4 curriculum developments. Includes case studies, interviews, and key technical and industrial data.
More details
Series
Edition
2nd edition
Language
English
Place of publication
Oxford
United Kingdom
Publishing group
Capstone Global Library Ltd
Target group
Primary & secondary/elementary & high school
Dimensions
Height: 264 mm
Width: 195 mm
Thickness: 13 mm
Weight
421 gr
ISBN-13
978-0-431-14058-2 (9780431140582)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Other editions
Previous edition
Hazel King
Trends in Food Technology: Food Ingredients
Book
03/2002
Raintree
€14.27
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