Food Facts

Jump To References Section

Authors

  • P. Tamilarasi

Abstract

The subject matter in the book on "Food Facts" consists of two parts in Part I, the emphasis is placed on the choice of food, deterioration of food and safety and procedures for preserving food Inorder to understand and acquire simple basic skills in food preparation it highlights the cooking principles and relates these principles to methods of preparation.

Downloads

Download data is not yet available.

Downloads

Published

1986-07-01

How to Cite

Tamilarasi, P. (1986). Food Facts. The Indian Journal of Nutrition and Dietetics, 23(7), 205–206. Retrieved from http://www.informaticsjournals.com/index.php/ijnd/article/view/13270

Issue

Volume 23, Issue 7, July 1986

Section

Book Review

License

All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).

Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).