Nutrition & Diet Therapy
| Author | : | |
| Rating | : | 4.39 (686 Votes) |
| Asin | : | 0867203587 |
| Format Type | : | paperback |
| Number of Pages | : | 430 Pages |
| Publish Date | : | 2016-11-15 |
| Language | : | English |
DESCRIPTION:
Needed for school The only reason I ordered this book was for an online course I was taking. It was so much better than the ebook. The only reason I gave it Needed for school M. Lenihan The only reason I ordered this book was for an online course I was taking. It was so much better than the ebook. The only reason I gave it 4 stars was that it took longer to ship than most things I get from Amazon. Other than that it was exactly what I needed.. stars was that it took longer to ship than most things I get from Amazon. Other than that it was exactly what I needed.. "Book is OK" according to blackenedknight. This text book is OK and is very informative. I give it a Book is OK blackenedknight This text book is OK and is very informative. I give it a 4 out of 5 b/c it is too expensive for a soft cover book.. out of 5 b/c it is too expensive for a soft cover book.
Ramesh Chandan, PhD, is the president of Global Technologies, Inc., a consulting company in Food Science and Technology. Joannie Dobbs, PhD, is an Assistant Specialist in the Department of Human Nutrition, Food, and Animal Sciences at the University of Hawaii in Manoa. Stanfield, M.S., R.D., C.N.S., is with the College of Southern Idaho.Y.H. He has edited or co-edited eight previous books in food science and technology. Eyal Shim
Ideal for courses in which there is a need for a self-paced approach, contains student progress checks so that readers may assess their understanding of material.
Somjit Surapat, PhD, is the Head of the Department of Food Science and Technology ath Kasetsart University in Bangkok, Thailand. Nanna Ailen Cross, PhD, RD, LD,"" is the President of Cross Associates, Inc., a nutritional consulting firm in Chicago, Illinois. Stephanie Clark, PhD, is an Associate Food Scientist and Associate Professor in the Deaprtment of Food Science and Human Nutrition at Washington State Univeristy in Pullman. William J. Stanfield, M.S., R.D., C.N.S., is with the College of Southern Idaho.Y.H. Nollet, PhD, is a Professor of Biotechnology at Hogeschool Gent in Belgium. Fidel Toldra, PhD, is a Research Professor and the Head of the Laboratory of Meat Science at the Institute of Agro