MARC record from Internet Archive

LEADER: 02481cam 2200709 a 4500
001 ocm47231326
003 OCoLC
005 20201228083323.0
008 021021s2003 enka j b 001 0 eng
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035 $a(OCoLC)47231326
050 14 $aTX533 KIN
082 04 $a664.01$221
100 1 $aKing, Hazel.
245 10 $aFood ingredients /$cHazel King.
260 $aOxford :$bHeinemann Library,$c©2003.
300 $a48 pages :$bcolor illustrations ;$c27 cm.
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
490 1 $aTrends in food technology
504 $aIncludes bibliographical references and index.
520 $aExamines key ingredients used in the production of food products and investigates them in terms of their different types, nutritional value, working properties and uses. Also introduces food groups and the importance of balanced nutrition. Suggested level: primary, intermediate, junior secondary.
650 0 $aFood$xComposition$vJuvenile literature.
650 0 $aNutrition$vJuvenile literature.
650 7 $aFood$xComposition.$2fast$0(OCoLC)fst00930485
650 7 $aNutrition.$2fast$0(OCoLC)fst01042187
655 4 $aChildren's nonfiction.$5NZ-WeK
655 7 $aJuvenile works.$2fast$0(OCoLC)fst01411637
830 0 $aTrends in food technology.
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994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 64 OTHER HOLDINGS