Food Science 5 The Biochemistry of Food and Nutrition

In Food Science: The Biochemistry of Food and Nutrition students learn to use the scientific method as they study the biological and chemical basis of food and nutrition. The text combines scientific principles with real-life applications of food preparation and nutrition.
Author:
Kay Yockey Mehas, Sharon Lesley Rodgers
Original Publisher:
McGraw-Hill/Glencoe
Grade Level:
9 to 12
ISBN10:
0-07-869081-1
ISBN13:
978-0-07-869081-5
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Food Science 5 The Biochemistry of Food and Nutrition Catalog Number: L-C06003-00
Format: Large Print, 2 v., 522

Price: $261.00


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Additional Information:

APH Traditional Enlargement textbooks are enlarged to maximum potential (14 pt. default) and printed in color on 11.5 by 14 inch paper.