Culinary nutrition : the science and practice of healthy cooking / Jacqueline B. Marcus
Main Author Marcus, Jacqueline B. Language Inglês. Country Estados Unidos. Publication Waltham : Elsevier, 2013 Description xii, 648 p. : fig. ; 29 cm ISBN 9780123918826 Abstract Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products Topical name Nutritional Physiological PhenomenaFood
Cooking List(s) this item appears in: Gastrotecnia
| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
| Monografia | Biblioteca NMS|FCM | QU 145 MAR Cul-2013 | Presencial/Restrito | 20240109 |
Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products
There are no comments for this item.