Nutrition for Foodservice and Culinary Professionals (9th Ed.)
Auteurs : Drummond Karen E., Brefere Lisa M.
Chapter 1: Introduction to Nutrition
Chapter 2: Using Food Guides, Dietary Recommendations, and Nutrition
Chapter 3: Carbohydrates
Chapter 4: Fat
Chapter 5: Protein
Chapter 6: Vitamins
Chapter 7: Water and Minerals
Chapter 8: Building Flavor and Balanced Baking
Chapter 9: Recipe Makeovers
Chapter 10: Balanced Menus
Chapter 11: Handling Customers’ Special Nutrition Requests
Chapter 12: Weight Management
Chapter 13: Nutrition for All Ages
Date de parution : 02-2016
Ouvrage de 480 p.
20.6x27.7 cm
Disponible chez l'éditeur (délai d'approvisionnement : 14 jours).
Prix indicatif 138,45 €
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Mots-clés :
food guides; dietary recommendations; customers; ages; way; students; course; community