Introductory Foods - Bennion, Marion, and Scheule, Barbara

A market-leading introduction to all things food. Introductory Foods, 14e, is a market-leading introduction to the fundamental principles of food preparation and the many innovations and emerging trends in food science and technology. The text explores the "how's and why's" of food preparation and integrates food preparation, science, technology, ...

Introductory Foods 2014, Prentice Hall, Upper Saddle River

ISBN-13: 9780132739276

14th Revised edition

Hardcover

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Introductory Foods 2009, Prentice Hall, Upper Saddle River, NJ

ISBN-13: 9780132339261

13th edition

Hardcover

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Introductory Foods 2003, Prentice-Hall, Harlow

ISBN-13: 9780131911284

12th International edition

Paperback

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Introductory Foods 1999, Prentice Hall, Upper Saddle River

ISBN-13: 9780130142337

10th edition

Trade paperback

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Introductory Foods 1999, Prentice Hall, Upper Saddle River, NJ

ISBN-13: 9780139239885

11th edition

Hardcover

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Introductory Foods 1994, Prentice Hall, New York, NY

ISBN-13: 9780023081910

10th edition

Hardcover

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Introductory Foods 1990, MacMillan Publishing Company

ISBN-13: 9780023081811

9th edition

Unknown binding

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Introductory foods 1985, Macmillan :: Collier Macmillan, New York :: London

ISBN-13: 9780023081804

8th edition

Softcover

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Introductory Foods 1980, MacMillan Publishing Company

ISBN-13: 9780023081705

7th edition

Unknown binding

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