Description

Overview:

NSCC Edition

Short Description:
This open textbook provides a foundational understanding of Food Labelling. Food Labelling is an open textbook created using Chapter 2/Food Labelling from the Open Textbook Interpreting Canada’s 2019 Food Guide and Food Labelling for Health Professionals.

Long Description:
This open textbook provides a foundational understanding of Food Labelling. Food Labelling is an open textbook created using Chapter 2/Food Labelling from the Open Textbook Interpreting Canada’s 2019 Food Guide and Food Labelling for Health Professionals.

Word Count: 3241

ISBN: 978-1-990641-85-5

(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)

Subject:

Culinary Arts

Level:

Community College / Lower Division

Material Type:

Textbook

Author:

Jennifer L. Lapum, Lisa Seto Nielsen, Oona St-Amant, Rezwana Rahman, Wendy Garcia

Provider:

NSCC

Date Added:

10/25/2021