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Textbook Solution | Understanding Food 4th Edition by Amy Christine Brown
Understanding Food
Understanding Food
Edition 4
Author(s): Amy Christine Brown
ISBN: 978-0538734981
Publisher: Cengage Learning
511 Explanations
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Textbook Solution | Understanding Food 4th Edition by Amy Christine Brown
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Chapter 1: Food Selection
Free
Chapter 2: Food Evaluation
Chapter 3: Chemistry of Food Composition
Chapter 4: Food Safety
Chapter 5: Food Preparation Basics
Chapter 6: Meal Management
Chapter 7: Meat
Chapter 8: Poultry
Chapter 9: Fish and Shellfish
Chapter 10: Milk
Chapter 11: Cheese
Chapter 12: Eggs
Chapter 13: Vegetables and Legumes
Chapter 14: Fruits
Chapter 15: Soups, Salads, and Gelatins
Chapter 16: Cereal Grains and Pastas
Chapter 17: Flours and Flour Mixtures
Chapter 18: Starches and Sauces
Chapter 19: Quick Breads
Chapter 20: Yeast Breads
Chapter 21: Sweeteners
Chapter 22: Fats and Oils
Chapter 23: Cakes and Cookies
Chapter 24: Pies and Pastries
Chapter 25: Candy
Understanding Food 4th Edition by Amy Christine Brown
