| Record ID | ia:introductoryfood0000morr |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/introductoryfood0000morr/introductoryfood0000morr_marc.xml |
| Download MARC binary | https://www.archive.org/download/introductoryfood0000morr/introductoryfood0000morr_meta.mrc |
LEADER: 02804cam a2200517 a 4500
001 ocm31435623
003 OCoLC
005 20191109071456.8
008 941021s1995 njua a 001 0 eng
010 $a 94023805
040 $aDLC$beng$cDLC$dUBA$dAGL$dBAKER$dBTCTA$dYDXCP$dBDX$dLANGC$dOCLCF$dOCLCQ$dOCLCA
020 $a0023841427
020 $a9780023841422
029 1 $aAU@$b000011289227
035 $a(OCoLC)31435623
050 00 $aTX354$b.M65 1995
070 0 $aTX354$b.M65 1995
072 0 $aT000
082 00 $a641.3/0028$220
049 $aMAIN
100 1 $aMorr, Mary L.
245 10 $aIntroductory foods :$ba laboratory manual of food preparation and evaluation /$cprepared by Mary L. Morr, Theodore F. Irmiter.
250 $a6th ed.
260 $aEnglewood Cliffs, N.J. :$bMerrill,$c©1995.
300 $aviii, 350 pages :$billustrations ;$c28 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aIncludes indexes.
505 0 $aImproving the nutrient content of prepared foods -- Nutrition Labeling and Education Act of 1990 (NLEA) -- Objectives of the laboratory experience -- Laboratory conduct and responsibilities -- Evaluation of food products -- Metric conversion -- Table of equivalents -- Microwave cooking -- Introduction and demonstration -- Basic terms and concepts -- Descriptive terms used in judging characteristics of baked products -- Muffins -- Baking powder biscuits -- Yeast breads -- Butter-type cakes -- Cream puffs and popovers -- Fats and oils -- Pie pastries : fruit pies -- Deep-fat frying -- Starch -- Rice, paste products, and cereals -- Milk -- Cheese -- Eggs and custards -- Egg foams -- Starch-egg combinations -- Meat and poultry (tender cuts) : dry heat methods -- Meat and poultry (less tender cuts) : moist heat methods -- Fish and shellfish -- Vegetables -- Dried legumes -- Fruits -- Soups -- Salads -- Salad dressings -- Gelatin -- Beverages -- Crystallization : sugar (candies) -- Crystallization : water (frozen desserts) -- Meal planning.
590 $bInternet Archive - 2
590 $bInternet Archive 2
650 0 $aFood$vLaboratory manuals.
650 0 $aCooking$vLaboratory manuals.
650 7 $aCooking.$2fast$0(OCoLC)fst01754966
650 7 $aFood.$2fast$0(OCoLC)fst00930458
650 7 $aAlimentos (composicao)$2larpcal
650 7 $aAlimentos(avaliacao)$2larpcal
655 7 $aLaboratory manuals.$2fast$0(OCoLC)fst01920776
700 1 $aIrmiter, Theodore F.
938 $aBaker & Taylor$bBKTY$c68.00$d68.00$i0023841427$n0002586595$sactive
938 $aBrodart$bBROD$n47547774$c$89.00
938 $aBaker and Taylor$bBTCP$n94023805
938 $aYBP Library Services$bYANK$n4286
994 $a92$bERR
976 $a31927000835980