Food flavorings, colorings, and preservatives : a chef's guide / Manuel Newman.
Material type:
TextPublisher: New York : Larsen & Keller Education, c2019Description: viii, 204 pages : illustrations (colored)Content type: text Media type: unmediated Carrier type: volumeISBN: 9781641721943 [paperback]Subject(s): Cooks -- Vocational guide | Flavoring essences -- Vocational guide | Coloring matter in food -- Vocational guide | Food preservatives -- Vocational guide| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Book
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641.502 N46 2019 (Browse shelf) | Available | 3UCBL000025667 |
Includes bibliographical references and index.
Contents: Chapter 1 Introduction to food flavoring -- Chapter 2 Flavoring different types of food -- Chapter 3 Seasoning: a process for improving flavor -- Chapter 4 Food coloring -- Chapter 5 Food preservatives and preservation methods -- Chapter 6 Food presentation.
HRM
English
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