Abstract: This text provides guidelines and necessary basic information for the beginning foodservice student concerning recipe adjustment decisions when proteins are introduced into food preparations. Mixture of protein additives into a wide variety of foods is discussed including bakery products, pasta products, meats and dairy products. Government regulation and nutritional aspects of the use of protein additives are also discussed.
| ISBN-13: | 9780442226763 |
| ISBN-10: | 0442226764 |
| Publisher: | Van Nostrand Reinhold |
| Publication date: | 1989 |
| Pages: | 258 |
| Product dimensions: | Height: 0.59055 Inches, Length: 8.6614 Inches, Weight: 1.10231131 Pounds, Width: 6.88975 Inches |
| Author: | Joseph Rakosky |
| Language: | en |
| Binding: | Hardcover |
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