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Mastering Catering Science

  • Book
  • © 1988

Overview

Authors:
  1. S. R. Dudley
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Table of contents (13 chapters)

  1. Front Matter

    Pages i-xxii
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  2. Nutrients in Food

    1. Front Matter

      Pages 1-1
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    2. Food and Digestion

      • S. R. Dudley
      Pages 3-13

    3. Carbohydrates, Lipids and Proteins

      • S. R. Dudley
      Pages 14-33

    4. Vitamins, Minerals and Water

      • S. R. Dudley
      Pages 34-46

    5. The Human Diet

      • S. R. Dudley
      Pages 47-66

  3. Types of Food

    1. Front Matter

      Pages 67-67
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    2. Foods from Animals

      • S. R. Dudley
      Pages 69-84

    3. Eggs, Dairy Products and Fats

      • S. R. Dudley
      Pages 85-96

    4. Plant Foods

      • S. R. Dudley
      Pages 97-113

  4. Cooking of Food

    1. Front Matter

      Pages 115-115
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    2. Heat Transfer and Methods of Cooking

      • S. R. Dudley
      Pages 117-133

  5. Care of Food

    1. Front Matter

      Pages 115-115
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    2. Micro-Organisms

      • S. R. Dudley
      Pages 137-153

    3. Food Spoilage and Food Poisoning

      • S. R. Dudley
      Pages 154-172

    4. Food Hygiene

      • S. R. Dudley
      Pages 173-204

    5. Food Storage

      • S. R. Dudley
      Pages 205-218

    6. Food Additives and Food Labelling

      • S. R. Dudley
      Pages 219-232

  6. Back Matter

    Pages 233-275
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Keywords

Bibliographic Information

  • Book Title: Mastering Catering Science

  • Authors: S. R. Dudley

  • DOI: https://doi.org/10.1007/978-1-349-19200-7

  • Publisher: Palgrave Macmillan London

  • eBook Packages: Palgrave History Collection, History (R0)

  • Copyright Information: Macmillan Publishers Limited 1988

  • eBook ISBN: 978-1-349-19200-7Published: 22 April 1988

  • Edition Number: 1

  • Number of Pages: XXII, 275

  • Topics: Services

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