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Relevant bibliographies by topics / Food – Textbooks / Books

Books on the topic 'Food – Textbooks'

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Author: Grafiati

Published: 26 July 2024

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1

McWilliams, Margaret. Food fundamentals. 7th ed. Redondo Beach, Calif: Plycon Press, 1998.

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2

McWilliams, Margaret. Food fundamentals. 6th ed. Redondo Beach, Calif: Plycon Press, 1995.

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3

Kowtaluk, Helen. Discovering food and nutrition. 7th ed. New York, N.Y: Glencoe/McGraw-Hill, 2005.

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4

Newberry, Lynn. The food book. South Holland, Ill: Goodheart-Willcox Co., 1986.

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5

Sharon, Rodgers, ed. Food science: The biochemistry of food and nutrition. 5th ed. New York, N.Y: Glencoe/McGraw-Hill, 2006.

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6

Mehas, Kay Yockey. Food science: The biochemistry of food and nutrition. 5th ed. New York, N.Y: Glencoe/McGraw-Hill, 2006.

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7

Mehas, Kay Yockey. Food science: The biochemistry of food and nutrition. 5th ed. New York, N.Y: Glencoe/McGraw-Hill, 2006.

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8

Lisa, O'Leary-Reesor, Bersenas-Cers Zita, and Miller Helen 1951-, eds. Food for today. Toronto: McGraw-Hill Ryerson, 2004.

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9

Witte, Jane. Food for today. Toronto: McGraw-Hill Ryerson, 2004.

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10

Conklin, Alfred Russel. World food: Production and use. Hoboken, N.J: John Wiley, 2007.

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11

A, Beerman Kathy, ed. Nutritional sciences: From fundamentals to food. 3rd ed. Belmont, CA: Wadsworth, Cengage Learning, 2013.

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12

A, Beerman Kathy, ed. Nutritional sciences: From fundamentals to food. 2nd ed. Belmont, Calif: Wadsworth Cengage Learning, 2011.

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13

Charlene, Anderson, and Beyer Peter L, eds. Discovering nutrition. 2nd ed. Peoria, Ill: Bennett & McKnight Pub. Co., 1986.

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14

Davis, Polly. Can yin chu fang Ying yu =: Food service English : English for food, beverages and food production. Xi'an Shi: Shi jie tu shu chu ban Xi'an gong si, 2009.

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15

Aspden, William. Practical skills in food science, nutrition, and dietetics. New York: Pearson Education Limited, 2011.

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16

Royal Environmental Health Institute of Scotland, ed. The intermediate food hygiene handbook for Scotland: A text for food hygiene courses and supervisors. 3rd ed. Doncaster: Highfield, 2003.

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17

Parker, James V. Food for the journey: Exploring scripture for catechesis in the RCIA. Notre Dame, Ind: Ave Maria Press, 1989.

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18

Ohl, Suzanne Sickler. Guide to modern meals. 4th ed. New York: Webster Division, McGraw-Hill, 1985.

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19

Royal Environmental Health Institute of Scotland, ed. The intermediate food hygiene handbook for Scotland: A text for intermediate food hygiene courses and a reference for supervisors. 6th ed. Doncaster: Highfield.co.uk, 2008.

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20

McGuire, Michelle. Nutritional sciences: From fundamentals to food. Australia: Thomson/Wadsworth, 2007.

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21

Wilson, Mark W. Christians and hunger. Macon, GA: NextSunday Resources, 2009.

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22

Bojang, Ali Brownlie. Focus on China. Milwaukee, Wis: World Almanac Library, 2006.

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23

Live ABC hu dong Ying yu jiao xue ji tuan., ed. Shi yi zhu xing: WTO English: food, clothes, shelter, and travel. Taibei Shi: Xi bo lun gu fen you xian gong si, 2004.

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24

Paek, Hyŏn-gi. Han'guk ŭmsik munhwa Yŏngŏ ro paeugi: To learn Korean food culture in English. 8th ed. Kyŏnggi-do Namyangju-si: Inobijŏn, 2009.

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25

Nenes, Michael F. Foundations of professional cooking: A global approach. Upper Saddle River, N.J: Pearson/Prentice Hall, 2012.

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26

ʻUthmān, Muḥammad ʻAlī. al-Tarbiyah al-mihnīyah lil-ṣaff al-khāmis. ʻAmmān: Wizārat al-Tarbiyah wa-al-Taʻlīm, Idārat al-Manāhij wa-al-Kutub al-Madrasīyah, 2002.

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27

Huizenga, Jann. Looking at American food: A pictorial introduction to American language and culture. Lincolnwood, IL: National Textbook, 1998.

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28

Wilson, Mark W. Christians and hunger. Macon, GA: NextSunday Resources, 2009.

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29

Wilson, Mark W. Christians and hunger. Macon, GA: NextSunday Resources, 2009.

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30

Pogrund, Phyllis. Contemporary's make your mark in food service. Chicago, Ill: Contemporary Books, 1997.

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31

Majure, Robert. Chao zhuan ye! can yin Ying yu =: English for food, beverage service. 8th ed. Taibei Shi: Ji tian wen hua shi ye gu fen you xian gong si, 2011.

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32

Almada, Patricia. My lunch. Barrington, IL: Rigby, 2000.

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33

Traster, Daniel J. Foundations of cost control. Boston: Prentice Hall, 2011.

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34

Léger, Suzanne. Apprécier les qualités organoleptiques des aliments. Montréal, Québec: Centre collégial de développement de matériel didactique, 2013.

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35

Guo, Mingruo. Functional foods: Principles and technology. Boca Raton, FL: CRC Press, 2009.

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36

Webb, Frances Sizer. Hamilton/Whitney's Nutrition: Concepts and controversies : food diary and activity manual. Minneapolis/St. Paul: West Pub. Co., 1994.

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37

Waring, Rob. Living in the slow lane. Edited by National Geographic Society (U.S.). North Way, Andover, Hampshire, UK: Heinle Cengage Learning, 2010.

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38

Can yin Ying yu: Yi guo mei shi qing yuan. Taibei Shi: Li de wen hua, 2016.

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39

Walker, Meredith. Mei shi Ying wen hen you liao. 8th ed. Taibei Shi: Bei ta yu yan chu ban you xian gong si, 2005.

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40

Food fundamentals. 4th ed. New York: Wiley, 1985.

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41

Lee, Peter, Greg Scharf, and Robert Willeox. Food for Life. Intervarsity Pr, 1989.

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42

Kowtaluk, Helen. Discovering Food and Nutrition. 5th ed. Glencoe/Mcgraw-Hill, 1997.

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43

Mehas, Kay Yockey. Food Science: The Biochemistry of Food & Nutrition. 3rd ed. McGraw-Hill/Glencoe, 1997.

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44

McWilliams, Margaret. Food Fundamentals (8th Edition). 8th ed. Prentice Hall, 2005.

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45

White, Ruth Bennett. Food and Your Future. 3rd ed. Prentice Hall College Div, 1985.

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46

McWilliams, Margaret. Food Fundamentals (8th Edition). Prentice Hall, 2005.

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47

Velisek, Jan. Chemistry of Food. Wiley & Sons, Incorporated, John, 2013.

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48

Velisek, Jan, Karel Cejpek, and Richard Koplik. Chemistry of Food. Wiley & Sons, Limited, John, 2020.

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49

Velisek, Jan, Karel Cejpek, and Richard Koplik. Chemistry of Food. Wiley & Sons, Incorporated, John, 2020.

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50

Velisek, Jan, Karel Cejpek, and Richard Koplik. Chemistry of Food. Wiley & Sons, Incorporated, John, 2020.

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