Food Flavorings,Colorings and Preservatives: A Chef's Guide by Manuel Newman

By:

Newman,Manuel

Material type: Text

TextPublication details: .-USA :States Academic Press ,2023Description: 204pISBN:

978-1-63989-801-5

Subject(s):

Cooks,Flavoring essences,Coloring matter in food,Food preservatives -Vocational guidance

DDC classification:

664.06NEW/F

Summary: Most of the topics covered herein address the modern trends in food preparation, stylization and preservation. It will prove to be an important reference text to students, chefs and anyone else with a passion for cooking.

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Holdings
Item type	Current library	Home library	Call number	Status	Barcode
Book	Dept. of Aquatic Biology and Fisheries Processing Center	Dept. of Aquatic Biology and Fisheries	664.06NEW/F (Browse shelf(Opens below))	Available	AQU6568

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Previous	660.697 BEA-B Biotechnology and genetics in fisheries and aquaculture	660.697 LAK-F Fisheries biotechnology	660.697 SIN-F Fish genetic and biotechnology	664.06NEW/F Food Flavorings,Colorings and Preservatives: A Chef's Guide	664.001579 JAR-S3 Statistical aspects of the microbiological examination of foods /	664.001579 JAY-M Modern food microbiology	664.001579 SKI-M Microbiology in agriculture fisheries and food	Next

Most of the topics covered herein address the modern trends in food preparation, stylization and preservation. It will prove to be an important reference text to students, chefs and anyone else with a passion for cooking.

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