Nutrition for foodservice and culinary professionals / Karen Eich Drummond, Ed.D., R.D.N., L.D.N., F.A.N.D., F.M.P. & Lisa M. Brefere, C.E.C., A.A.C.

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Publisher: Hoboken, New Jersey : Wiley, [2017]Edition: Ninth editionDescription: xiv, 465 pages ; 29 cmContent type:

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Additional physical formats: Online version:: Nutrition for foodservice and culinary professionalsDDC classification:

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Holdings
Item type	Current library	Shelving location	Call number	Status	Date due	Barcode	Course reserves
Circulating textbook (3-week)	NMC Library	Circulating Textbooks	CUL 210 (Browse shelf(Opens below))	Available		33039001523264	Nutrition for Culinary Arts

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Previous	CUL 120 How to bake more bread : modern breads, wild yeast /	CUL 120 How to bake bread : the five families of bread® /	CUL 209 Butchering poultry, rabbit, lamb, goat, and pork : the comprehensive photographic guide to humane slaughtering and butchering /	CUL 210 Nutrition for foodservice and culinary professionals /	CUL 213 Discovering global cuisines : traditional flavors and techniques /	DD 101 Print reading for industry : write-in text /	DD 110 Metallurgy fundamentals /	Next

Includes index.

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