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Introductory Foods (13th Edition) - Marion Bennion, Barbara Scheule Ph.D.  RD
Vergriffenes Buch, derzeit bei uns nicht verfügbar.
(*)
Marion Bennion, Barbara Scheule Ph.D. RD:
Introductory Foods (13th Edition) - gebunden oder broschiert

ISBN: 0132339269

[SR: 509083], Hardcover, [EAN: 9780132339261], Prentice Hall, Prentice Hall, Book, [PU: Prentice Hall], Prentice Hall, A leading seller for many years, this book has helped prepare thousands of readers for careers as food scientists, foodservice managers, dieticians, and extension agents. Written for the beginner, it provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the book. The first part covers basic principles, preparing the way for discussions in subsequent chapters. The new edition encompasses the latest information on technological advances in food preparation and processing. It also deals with the effect of shifting demographics on food trends, and the increasing body of knowledge available to the general populace about nutrition., 2636, Hospitality, Travel & Tourism, 2624, Industries, 3, Business & Money, 1000, Subjects, 283155, Books, 16233451, Service, 2624, Industries, 3, Business & Money, 1000, Subjects, 283155, Books, 6, Cookbooks, Food & Wine, 4264, Asian Cooking, 4196, Baking, 4219, Beverages & Wine, 4207, Canning & Preserving, 7661753011, Celebrities & TV Shows, 4229, Cooking Education & Reference, 4252, Cooking Methods, 4208, Cooking by Ingredient, 4201, Desserts, 4327, Entertaining & Holidays, 4285, Italian Cooking, 4256, Kitchen Appliances, 4234, Main Courses & Side Dishes, 4245, Outdoor Cooking, 4251, Professional Cooking, 4257, Quick & Easy, 4262, Regional & International, 4317, Special Diet, 4300, U.S. Cooking, 4336, Vegetarian & Vegan, 1000, Subjects, 283155, Books, 21, Reference & Test Preparation, 11444, Almanacs & Yearbooks, 11448, Atlases & Maps, 2572, Careers, 11626, Catalogs & Directories, 11472, Consumer Guides, 11475, Dictionaries & Thesauruses, 11713, Encyclopedias & Subject Guides, 11823, English as a Second Language, 11761, Etiquette, 11773, Foreign Language Study & Reference, 11880, Genealogy, 11902, Quotations, 8975382011, Survival & Emergency Preparedness, 5267710011, Test Preparation, 11970, Words, Language & Grammar, 5267707011, Writing, Research & Publishing Guides, 1000, Subjects, 283155, Books, 14494, Food Science, 226680, Agricultural Sciences, 75, Science & Math, 1000, Subjects, 283155, Books, 468220, Business & Finance, 491564, Accounting, 684243011, Banking, 491578, Business Communication, 684244011, Business Development, 491580, Business Ethics, 491506, Business Law, 491584, Economics, 684245011, Entrepreneurship, 491594, Finance, 491602, Human Resources, 684246011, International Business, 684247011, Investments & Securities, 684248011, Management, 491624, Marketing, 684249011, Real Estate, 684250011, Sales, 465600, New, Used & Rental Textbooks, 2349030011, Specialty Boutique, 283155, Books

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Introductory Foods (13th Edition) - Marion Bennion, Barbara Scheule Ph.D.  RD
Vergriffenes Buch, derzeit bei uns nicht verfügbar.
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Marion Bennion, Barbara Scheule Ph.D. RD:
Introductory Foods (13th Edition) - gebunden oder broschiert

ISBN: 0132339269

[SR: 509083], Hardcover, [EAN: 9780132339261], Prentice Hall, Prentice Hall, Book, [PU: Prentice Hall], Prentice Hall, A leading seller for many years, this book has helped prepare thousands of readers for careers as food scientists, foodservice managers, dieticians, and extension agents. Written for the beginner, it provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the book. The first part covers basic principles, preparing the way for discussions in subsequent chapters. The new edition encompasses the latest information on technological advances in food preparation and processing. It also deals with the effect of shifting demographics on food trends, and the increasing body of knowledge available to the general populace about nutrition., 2636, Hospitality, Travel & Tourism, 2624, Industries, 3, Business & Money, 1000, Subjects, 283155, Books, 16233451, Service, 2624, Industries, 3, Business & Money, 1000, Subjects, 283155, Books, 6, Cookbooks, Food & Wine, 4264, Asian Cooking, 4196, Baking, 4219, Beverages & Wine, 4207, Canning & Preserving, 7661753011, Celebrities & TV Shows, 4229, Cooking Education & Reference, 4252, Cooking Methods, 4208, Cooking by Ingredient, 4201, Desserts, 4327, Entertaining & Holidays, 4285, Italian Cooking, 4256, Kitchen Appliances, 4234, Main Courses & Side Dishes, 4245, Outdoor Cooking, 4251, Professional Cooking, 4257, Quick & Easy, 4262, Regional & International, 4317, Special Diet, 4300, U.S. Cooking, 4336, Vegetarian & Vegan, 1000, Subjects, 283155, Books, 21, Reference & Test Preparation, 11444, Almanacs & Yearbooks, 11448, Atlases & Maps, 2572, Careers, 11626, Catalogs & Directories, 11472, Consumer Guides, 11475, Dictionaries & Thesauruses, 11713, Encyclopedias & Subject Guides, 11823, English as a Second Language, 11761, Etiquette, 11773, Foreign Language Study & Reference, 11880, Genealogy, 11902, Quotations, 8975382011, Survival & Emergency Preparedness, 5267710011, Test Preparation, 11970, Words, Language & Grammar, 5267707011, Writing, Research & Publishing Guides, 1000, Subjects, 283155, Books, 14494, Food Science, 226680, Agricultural Sciences, 75, Science & Math, 1000, Subjects, 283155, Books, 468220, Business & Finance, 491564, Accounting, 684243011, Banking, 491578, Business Communication, 684244011, Business Development, 491580, Business Ethics, 491506, Business Law, 491584, Economics, 684245011, Entrepreneurship, 491594, Finance, 491602, Human Resources, 684246011, International Business, 684247011, Investments & Securities, 684248011, Management, 491624, Marketing, 684249011, Real Estate, 684250011, Sales, 465600, New, Used & Rental Textbooks, 2349030011, Specialty Boutique, 283155, Books

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Introductory Foods (13th Edition) - Marion Bennion, Barbara Scheule Ph.D.  RD
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Marion Bennion, Barbara Scheule Ph.D. RD:
Introductory Foods (13th Edition) - gebunden oder broschiert

ISBN: 0132339269

[SR: 536650], Hardcover, [EAN: 9780132339261], Prentice Hall, Prentice Hall, Book, [PU: Prentice Hall], Prentice Hall, A leading seller for many years, this book has helped prepare thousands of readers for careers as food scientists, foodservice managers, dieticians, and extension agents. Written for the beginner, it provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the book. The first part covers basic principles, preparing the way for discussions in subsequent chapters. The new edition encompasses the latest information on technological advances in food preparation and processing. It also deals with the effect of shifting demographics on food trends, and the increasing body of knowledge available to the general populace about nutrition., 2636, Hospitality, Travel & Tourism, 2624, Industries, 3, Business & Money, 1000, Subjects, 283155, Books, 16233451, Service, 2624, Industries, 3, Business & Money, 1000, Subjects, 283155, Books, 6, Cookbooks, Food & Wine, 4264, Asian Cooking, 4196, Baking, 4219, Beverages & Wine, 4207, Canning & Preserving, 7661753011, Celebrities & TV Shows, 4229, Cooking Education & Reference, 4252, Cooking Methods, 4208, Cooking by Ingredient, 4201, Desserts, 4327, Entertaining & Holidays, 4285, Italian Cooking, 4256, Kitchen Appliances, 4234, Main Courses & Side Dishes, 4245, Outdoor Cooking, 4251, Professional Cooking, 4257, Quick & Easy, 4262, Regional & International, 4317, Special Diet, 4300, U.S. Cooking, 4336, Vegetarian & Vegan, 1000, Subjects, 283155, Books, 21, Reference, 11444, Almanacs & Yearbooks, 11448, Atlases & Maps, 2572, Careers, 11626, Catalogs & Directories, 11472, Consumer Guides, 11475, Dictionaries & Thesauruses, 11713, Encyclopedias & Subject Guides, 11823, English as a Second Language, 11761, Etiquette, 11773, Foreign Language Study & Reference, 11880, Genealogy, 11902, Quotations, 8975382011, Survival & Emergency Preparedness, 5267710011, Test Preparation, 11970, Words, Language & Grammar, 5267707011, Writing, Research & Publishing Guides, 1000, Subjects, 283155, Books, 14494, Food Science, 226680, Agricultural Sciences, 75, Science & Math, 1000, Subjects, 283155, Books, 468220, Business & Finance, 491564, Accounting, 684243011, Banking, 491578, Business Communication, 684244011, Business Development, 491580, Business Ethics, 491506, Business Law, 491584, Economics, 684245011, Entrepreneurship, 491594, Finance, 491602, Human Resources, 684246011, International Business, 684247011, Investments & Securities, 684248011, Management, 491624, Marketing, 684249011, Real Estate, 684250011, Sales, 465600, New, Used & Rental Textbooks, 2349030011, Specialty Boutique, 283155, Books

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Introductory Foods (13th Edition) - Marion Bennion; Barbara Scheule Ph.D. RD
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Introductory Foods (13th Edition) - gebrauchtes Buch

ISBN: 0132339269

ID: 6909869

A leading seller for many years, this book has helped prepare thousands of readers for careers as food scientists, foodservice managers, dieticians, and extension agents. Written for the beginner, it provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the book. The first part covers basic principles, preparing the way for discussions in subsequent chapters. The new edition encompasses the latest information on technological advances in food preparation and processing. It also deals with the effect of shifting demographics on food trends, and the increasing body of knowledge available to the general populace about nutrition. agricultural sciences,business and finance,business and investing,canning and preserving,cooking,cooking,crafts and hobbies,culinary arts and techniques,diet and nutrition,education and reference Canning & Preserving, Prentice Hall

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Introductory Foods (13th Edition) - Bennion, Marion; Scheule Ph.D. RD, Barbara
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Bennion, Marion; Scheule Ph.D. RD, Barbara:
Introductory Foods (13th Edition) - gebunden oder broschiert

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[EAN: 9780132339261], Gebraucht, [PU: Prentice Hall], 0132339269 FOR QUICK DELIVERY, PLEASE CHOOSE EXPEDITED SHIPPING! Book has some water damage, but all pages turn and are readable! Great way to save $$$! WE SHIP DAILY!!!

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Details zum Buch
Introductory Foods

A leading seller for many years, this book has helped prepare thousands of readers for careers as food scientists, foodservice managers, dieticians, and extension agents. Written for the beginner, it provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the book. The first part covers basic principles, preparing the way for discussions in subsequent chapters. The new edition encompasses the latest information on technological advances in food preparation and processing. It also deals with the effect of shifting demographics on food trends, and the increasing body of knowledge available to the general populace about nutrition.

Detailangaben zum Buch - Introductory Foods


EAN (ISBN-13): 9780132339261
ISBN (ISBN-10): 0132339269
Gebundene Ausgabe
Erscheinungsjahr: 2009
Herausgeber: Prentice Hall
677 Seiten
Gewicht: 1,814 kg
Sprache: eng/Englisch

Buch in der Datenbank seit 16.03.2008 14:05:42
Buch zuletzt gefunden am 05.01.2017 20:07:28
ISBN/EAN: 9780132339261

ISBN - alternative Schreibweisen:
0-13-233926-9, 978-0-13-233926-1


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