Rietz master food guide /
edited by Norman W. Desrosier.

Description

Tools

Cite this Export citation file

Main Author: Rietz, Carl A.
Related Names: Rietz, Carl A.
Desrosier, Norman W.
Language(s): English
Published: Westport, Conn. : AVI Pub. Co., c1978.
Subjects: Gastronomy
Cooking.
Food
Note: Includes index.
Condensation of A guide to the selection, combination, and cooking of foods.
Physical Description: ix, 445 p., [1] fold. leaf of plates : ill. ; 23 cm.
ISBN: 0870552465
Locate a Print Version: Find in a library

Viewability

Item Link	Original Source
Limited (search only)	Cornell University

View HathiTrust MARC record

Similar Items

Elements of food technology

Author: Desrosier, Norman W.
Published: 1977

The technology of food preservation

Author: Desrosier, Norman W.
Published: 1970

The technology of food preservation. -

Author: Desrosier, Norman W.
Published: 1963

The technology of food preservation

Author: Desrosier, Norman W.
Published: 1959

Quality studies with raw and canned whole kernel sweet corn

Author: Desrosier, Norman W.
Published: 1958

Attack on starvation

Author: Desrosier, Norman W.

The technology of food preservation

Author: Desrosier, Norman W.
Published: 1977

Fundamentals of food freezing

Author: Tressler, Donald Kitely, 1894-
Published: 1977

Economics of new food product development

Author: Desrosier, Norman W.
Published: 1971

Heat penetration and processing studies on home-canned corn, hominy, pork and beans, and potatoes

Author: Desrosier, Norman W.
Published: 1950