Foods & Nutrition Encyclopedia, 2nd Edition

Foods & Nutrition Encyclopedia, 2nd Edition

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Foods and Nutrition Encyclopedia, 2nd Edition is the updated, expanded version of what has been described as a qmonumental, classic work.q This new edition contains more than 2, 400 pages; 1, 692 illustrations, 96 of which are full-color photographs; 2, 800 entries (topics); and 462 tables, including a table of 2, 500 food compositions. A comprehensive index enables you to find information quickly and easily.Water is used for simmering foods such as soup bones, less tender cuts of meats, dried and fresh fruits and vegetables, starches and cereals. ... The most common solutions are liquids in which gases, other liquids, or solids are dissolved. ... During the cooking process, the starch granules swell and become a soft paste.


Title:Foods & Nutrition Encyclopedia, 2nd Edition
Author: Marion Eugene Ensminger, Audrey H. Ensminger
Publisher:CRC Press - 1993-11-09
ISBN-13:

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