- 2 of 2 copies available at Evergreen Indiana.
0 current holds with 2 total copies.
|Location||Call Number / Copy Notes||Barcode||Shelving Location||Status||Due Date|
|APLS-Decatur||E 664 PRO (Text)||34207002013689||JNE||Available||-|
|Greentown Children's Library - Greentown||664.001E PROUDFIT (Text)||75342000338412||Easy Non-Fiction||Available||-|
- ISBN: 9781482438505 (library bound)
- Physical Description: 24 pages : color illustrations ; 19 cm
- Publisher: New York : Gareth Stevens Publishing, 
|Bibliography, etc. Note:|| Includes bibliographical references (page 23) and index.
|Formatted Contents Note:|| Don't eat that! -- Fruits and veggies -- The bad spot -- Spoiled meat -- That stinks! -- Dry bread -- Preservatives.
|Summary, etc.:|| It is disappointing to open a container of strawberries only to see green fuzz covering them. Even worse is pulling out moldy cheese for a sandwich! Fruits and vegetables actually begin breaking down the minute they are picked. With more packaged foods, like meat, cheese, and bread, this begins right when the seal is broken or before if it's been on the shelf too long! Bacteria are the main culprits of food going bad, as readers will learn in this book. There are up close photographs and an illustrated diagram of the process that will help readers further understand an everyday problem and the science behind it.
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Food spoilage >
Food > Microbiology > Juvenile literature.
Food > Preservation > Juvenile literature.
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