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Friday, April 17, 2020 | History

4 edition of Introductory foods found in the catalog.

Introductory foods

Mary L. Morr

Introductory foods

a laboratory manual of food preparation and evaluation

by Mary L. Morr

  • 328 Want to read
  • 17 Currently reading

Published by Macmillan, Collier-Macmillan in New York, London .
Written in English


Edition Notes

Previous ed., 1975.

StatementMary L. Morr [and]Theodore F. Irmiter.
ContributionsIrmiter, Theodore F.
ID Numbers
Open LibraryOL14879877M
ISBN 100023841206
OCLC/WorldCa5870814

BadBug Book Handbook of Foodborne Pathogenic Microorganisms and Natural Toxins Introduction Food safety is a complex issue that has an impact on all segments of society, from the general. French food leaves many cooks feeling that they have to live up to a certain unattainable elegance and flair. In the U.S. that may come mainly from the influence of Julia Child, the well-known writer (and later television personality) who brought French cooking to the American public.


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Introductory foods by Mary L. Morr Download PDF EPUB FB2

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Introduction to Food Science and Technology focuses on the importance of food science and food technology to humans.

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