Understanding Food: Principles and Preparation
Höfundur: Amy Christine Brown
5.390 kr.
Lýsing:
UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. It is ideal for an undergraduate course that covers the basic elements of food preparation, food service and food science. Contemporary and comprehensive, the sixth edition of this best-selling text discusses classification, composition, selection, purchasing and storage for a range of traditional food items, and it explores various aspects of food service, including food preparation, meal planning, equipment, food preservation and government regulations.
Annað
- Höfundur: Amy Christine Brown
- Útgáfa:6
- Útgáfudagur: 2018-01-01
- Engar takmarkanir á útprentun
- Engar takmarkanir afritun
- Format:ePub
- ISBN 13: 9798214355443
- Print ISBN: 9781337557566
Efnisyfirlit
- Cover Page
- Title Page
- Copyright Page
- Preface
- About the Author
- Part I. Food Science and Nutrition
- Chapter 1. Food Selection
- Sensory Criteria
- Sight
- Odor
- Taste
- Touch
- Hearing
- Nutritional Criteria
- Weight Management
- Dietary Guidelines for Americans
- ChooseMyPlate
- Consumer Dietary Changes
- Cultural Criteria
- Ethnic Influences
- Place of Birth
- Geography and Climate
- Cultural Influences on Manners
- Religious Criteria
- Buddhism
- Hinduism
- Seventh-Day Adventist Church
- Church of Jesus Christ of Latter-Day Saints (Mormon Church)
- Judaism
- Islam
- Psychological and Sociological Criteria
- Bioengineering
- History of Biotechnology
- Organic Foods
- “Natural” Foods
- Processed Foods
- Budgetary Criteria
- Pictorial Summary 1. Food Selection
- Chapter Review and Exam Prep
- Useful Websites
- Sensory Criteria
- Chapter 2. Food Evaluation
- Sensory (Subjective) Evaluation
- Two Types of Sensory Testing
- Analytical (Effective) Tests
- Affective (Acceptance or Preference) Tests
- Taste Panels
- Sample Preparation
- Objective Evaluation
- Physical Tests
- Chemical Tests
- Comparison of Sensory and Objective Evaluations
- Summary 2. Food Evaluation
- Chapter Review and Exam Prep
- Useful Websites
- Sensory (Subjective) Evaluation
- Chapter 3. Chemistry of Food Composition
- Basic Food Chemistry: The Six Key Atoms (CHNOPS)
- Water
- Water Content in Foods
- Composition of Water
- Measuring Heat Energy
- Specific Heat
- Freezing Point
- Melting Point
- Boiling Point
- Hard vs. Soft Water
- Functions of Water in Food
- Solvent
- Chemical Reactions
- Carbohydrates
- Foods High in Carbohydrates
- Composition of Carbohydrates
- Functions of Carbohydrates in Foods
- Lipids (Fats)
- Foods High in Lipids
- Composition of Lipids
- Triglycerides
- Fatty Acids
- Phospholipids
- Sterols
- Functions of Lipids in Foods
- Proteins
- Protein Quality in Foods
- Composition of Proteins
- Amino Acids
- Functions of Proteins in Food
- Vitamins and Minerals
- Foods High in Vitamins and Minerals
- Composition of Vitamins and Minerals
- Functions of Vitamins and Minerals in Food
- Nonnutritive Food Components
- Food Additives
- Purposes of Food Additives
- Plant Compounds
- Pictorial Summary 3. Chemistry of Food Composition
- Chapter Review and Exam Prep
- Useful Websites
- Chapter 1. Food Selection
- Chapter 4. Food Safety
- What Is a Foodborne Illness?
- What Causes Foodborne Illness?
- Biological Hazards—Living Culprits
- Bacteria: Number-One Cause of Foodborne Illness
- Bacterial Food Infections
- Bacterial Food Intoxications
- Bacterial Toxin-Mediated Infections
- Molds
- Viruses
- Parasites
- Prions—Mad Cow Disease
- New Virulent Biological Hazards
- Advanced Techniques for Detecting Contamination
- Chemical Hazards—Harmful Chemicals in Food
- Seafood Toxins: Chemicals from Fish/Shellfish
- Physical Hazards—Objects in Food
- Food Allergy, Intolerance, and Sensitivity
- Allergic Reaction Prevention
- Labeling of Common Food Allergens
- Cross-Contamination
- Preventing Foodborne Illness
- Prevention Factors Overview
- Personnel
- Food Flow
- Vulnerable Foods
- Preparation
- Proper Use of Thermometers
- Sanitation
- Food Safety Monitoring
- Pictorial Summary 4. Food Safety
- Chapter Review and Exam Prep
- Useful Websites
- What Is a Foodborne Illness?
- Chapter 5. Food Preparation Basics
- Heating Foods
- Moist-Heat Preparation
- Types of Moist-Heat Preparation
- Dry-Heat Preparation
- Types of Dry-Heat Preparation
- Types of Heat Transfer
- Conduction
- Convection
- Radiation
- Induction
- Measuring Heat
- Cutlery Techniques
- Handling Knives
- Cutting Styles
- Measuring Ingredients
- Measuring Weight vs. Volume
- Using Scales
- Selecting the Right Measuring Utensil
- Using an Accurate Measuring Technique
- Mixing Techniques
- Baked Products
- Seasonings and Flavorings
- Types of Seasonings and Flavorings
- Adding Seasonings and Flavorings to Food
- Pictorial Summary 5. Food Preparation Basics
- Chapter Review and Exam Prep
- Useful Websites
- Heating Foods
- Chapter 6. Meal Management
- Food-Service Organization
- Commercial Food-Service Organization
- Hospital Food-Service Organization
- Types of Meal Planning
- USDA Menu Patterns
- Hospital Menu Patterns
- Types of Menus
- Purchasing
- Buyers
- Food Stores and Vendors/Suppliers
- Cost Control
- Reading Label Product Codes
- Reducing Waste Saves Costs
- Time Management
- Estimating Time
- Efficient Meal Preparation
- Types of Meal Service
- Russian Service
- French Service
- English Service
- American Service
- Family Service
- Buffet Service
- Table Settings
- Cover and Linens
- Flatware/Dinnerware/Glassware
- Accessories
- Centerpieces
- Pictorial Summary 6. Meal Management
- Chapter Review and Exam Prep
- Useful Websites
- Food-Service Organization
- Chapter 7. Meat
- Types of Meats
- Beef
- Veal
- Lamb and Mutton
- Pork
- Composition of Meats
- Structure of Meat
- Antibiotics and Hormones
- Pigments
- Extractives
- Purchasing Meats
- Inspection
- Grading
- Tenderness of Meats
- Cuts of Meat
- Processed Meats
- Preparation of Meats
- Changes during Heating
- Determining Doneness
- Dry-Heat Preparation
- Moist-Heat Preparation
- Carving
- Storage of Meats
- Refrigerated
- Frozen
- Pictorial Summary 7. Meat
- Chapter Review and Exam Prep
- Useful Websites
- Types of Meats
- Chapter 8. Poultry
- Classification of Poultry
- Composition of Poultry
- Purchasing Poultry
- Inspection
- Grading
- Types and Styles of Poultry
- How Much to Buy
- Preparation of Poultry
- Preparation Safety Tips
- Changes during Preparation
- Determining Doneness
- Dry-Heat Preparation
- Moist-Heat Preparation
- Storage of Poultry
- Refrigerated
- Frozen
- Pictorial Summary 8. Poultry
- Chapter Review and Exam Prep
- Useful Websites
- Chapter 9. Fish and Shellfish
- Classification of Fish and Shellfish
- Vertebrate or Invertebrate
- Saltwater or Freshwater
- Lean or Fat
- Composition of Fish
- Structure of Finfish
- Pigments
- Purchasing Fish and Shellfish
- Inspection/Grading
- Shellfish Certification
- Selection of Finfish
- Selection of Shellfish
- Preparation of Fish and Shellfish
- Dry-Heat Preparation
- Raw Fish Preparation
- Storage of Fish and Shellfish
- Fresh Finfish
- Fresh Shellfish
- Frozen
- Canned and Cured
- Pictorial Summary 9. Fish And Shellfish
- Chapter Review and Exam Prep
- Useful Websites
- Classification of Fish and Shellfish
- Chapter 10. Milk
- Functions of Milk in Foods
- Composition of Milk
- Nutrients
- Color Compounds
- Food Additives
- Purchasing Milk
- Grades
- Pasteurization
- Homogenization
- Types of Milk
- Fresh Fluid Cow Milks
- Fresh Fluid Milks from Other Animals
- Flavored Fluid Milks
- Ultrahigh-Temperature Milk (UHT)
- Nutritionally Altered Fluid Milks
- Plant-Based “Milks”
- Canned Fluid Milks
- Dry Milk
- Cultured Milk Products
- Creams and Substitutes
- Milk Products in Food Preparation
- Flavor Changes
- Coagulation and Precipitation
- Whipped Milk Products
- Storage of Milk Products
- Refrigerated
- Dry Storage
- Pictorial Summary 10. Milk
- Chapter Review and Exam Prep
- Useful Websites
- Chapter 11. Cheese
- Classification of Cheeses
- Place of Origin
- Moisture Content
- Cheese Production
- Milk Selection
- Coagulation
- Curd Treatment
- Curing and Ripening
- Whey and Whey Products
- Process (Processed) Cheeses
- Food Additives in Cheese
- Purchasing Cheese
- Grading
- Forms of Cheese
- Food Preparation with Cheese
- Selecting a Cheese
- Temperatures
- Cutting Cheese
- Storage of Cheese
- Dry Storage
- Refrigeration
- Frozen
- Pictorial Summary 11. Cheese
- Chapter Review and Exam Prep
- Useful Websites
- Classification of Cheeses
- Chapter 12. Eggs
- Composition of Eggs
- Yolk
- Albumen
- Shell Membranes
- Air Cell
- Shell
- Purchasing Eggs
- Inspection
- Grading
- Sizing
- Egg Substitutes
- Value-Added Eggs
- Types of Eggs
- Functions of Eggs in Foods
- Emulsifying
- Binding
- Foaming
- Interfering
- Clarifying
- Color
- Preparation of Eggs
- Changes in Prepared Eggs
- Dry-Heat Preparation
- Moist-Heat Preparation
- Storage of Eggs
- Refrigerator
- Frozen
- Dried
- Safety Tips
- Pictorial Summary 12. Eggs
- Chapter Review and Exam Prep
- Useful Websites
- Composition of Eggs
- Chapter 13. Vegetables and Legumes
- Classification of Vegetables
- Composition of Vegetables
- Structure of Plant Cells
- Plant Pigments
- Plants as Functional Foods
- Additives
- Purchasing Vegetables
- Grading Vegetables
- Legumes
- Textured Vegetable Protein
- Meat Analogs
- Tofu
- Fermented Soybean Foods
- Preparation of Vegetables
- General Guidelines
- Changes During Heating
- Dry-Heat Preparation
- Moist-Heat Preparation
- Preparing Sprouts
- Storage of Vegetables
- Refrigerated
- Freezing
- Dry Storage
- Controlled-Atmosphere Storage
- Pictorial Summary 13. Vegetables and Legumes
- Chapter Review and Exam Prep
- Useful Websites
- Chapter 14. Fruits
- Classification of Fruits
- Classification Exceptions
- Composition of Fruits
- Organic Acids
- Acidity of Fruits
- Pectic Substances
- Phenolic Compounds
- Fruits as Functional Foods
- Food Additives in Fruits
- Purchasing Fruits
- Grading Fruit
- Processed Fruits
- Fruit Juices
- Preparation of Fruits
- Limiting Enzymatic Browning
- Changes during Ripening and Heating
- Dry-Heat Preparation
- Moist-Heat Preparation
- Fruit Spreads
- Storage of Fruits
- Storing Fresh Fruit
- Storing Canned Fruit
- Olives
- Pictorial Summary 14. Fruits
- Chapter Review and Exam Prep
- Useful Websites
- Classification of Fruits
- Chapter 15. Soups, Salads, and Gelatins
- Soups
- Types of Soups
- Stocks
- Clear and Thin Soups
- Thickened Soups
- Salads
- Salad Ingredients
- Principles of Salad Preparation
- Salad Dressings
- Gelatins
- What Is Gelatin?
- Is Gelatin Nutritious?
- Preparation of a Gel
- Phases of Gel Formation
- Unmolding a Mold
- Factors Influencing Gel Formation
- Storage of Gelatin
- Pictorial Summary 15. Soups, Salads, and Gelatins
- Chapter Review and Exam Prep
- Useful Websites
- Soups
- Chapter 16. Cereal Grains and Pastas
- Composition of Cereal Grains
- Structure
- Food Additives in Grain Products
- Uses of Cereal Grains
- Flour
- Pasta
- Breakfast Cereal
- Alcoholic Beverages
- Animal Feeds
- General Types of Cereal Grains
- Cereal Grains Containing Gluten
- Wheat
- Ancient Wheat Grains
- Barley
- Oats
- Rye
- Triticale
- Gluten-Free Cereal Grains
- Amaranth
- Buckwheat
- Chia Seeds
- Corn
- Indian Rice Grass
- Millet
- Quinoa
- Rice
- Sorghum
- Teff
- Preparation of Cereal Grains
- Moist-Heat Preparation: Boiling/Simmering
- Sautéing and Baking
- Microwaving
- Storage of Cereal Grains
- Dry
- Refrigerated
- Frozen
- Pastas
- Types of Pasta
- Preparation of Pasta
- Moist-Heat Preparation
- Microwaving
- Storage of Pasta
- Pictorial Summary 16. Cereal Grains and Pastas
- Chapter Review and Exam Prep
- Useful Websites
- Composition of Cereal Grains
- Chapter 17. Flours and Flour Mixtures
- Flours
- Starch
- Gluten
- Cereal-Grain Food Sensitivities
- What Does “Gluten-Free” Mean?
- Milling
- Wheat Flour Classifications
- Flour Mixture Ingredients
- Leavening Agents
- Sugar
- Salt
- Flavorings
- Liquid
- Fat
- Eggs
- Commercial Additives
- Food Additives in Flours
- Preparation of Baked Goods
- Doughs and Batters
- Changes during Heating
- High-Altitude Adjustments
- Storage of Flour and Flour Mixtures
- Dry Storage
- Frozen
- Pictorial Summary 17. Flours and Flour Mixtures
- Chapter Review and Exam Prep
- Useful Websites
- Flours
- Chapter 18. Starches and Sauces
- Starch Characteristics
- Sources of Starch
- Starch in Food Products
- Starch Structure
- Starch Transformations
- Gelatinization
- Gel Formation
- Retrogradation
- Dextrinization
- Instant or Pregelatinized Starches
- Resistant Starches (RS)
- Sauces
- Functions of Sauces in Foods
- Types of Sauces
- Preparation of Thickened Sauces
- Preparation of Unthickened Sauces
- Storage of Starches and Sauces
- Pictorial Summary 18. Starches and Sauces
- Chapter Review and Exam Prep
- Useful Websites
- Starch Characteristics
- Chapter 19. Quick Breads
- Preparation of Quick Breads
- The Muffin Method
- Additives Used in Quick Breads
- Varieties of Quick Breads
- Pour Batters
- Drop Batters
- Doughs
- Pictorial Summary 19. Quick Breads
- Chapter Review and Exam Prep
- Useful Websites
- Preparation of Quick Breads
- Chapter 20. Yeast Breads
- Preparation of Yeast Breads
- Ingredients
- Food Additives in Baked Products
- Mixing Methods
- Kneading
- Proofing: Fermentation Causes the Dough to Rise
- Shaping
- Selecting a Baking Pan
- Decorating
- Baking
- Types of Yeast Breads
- Loaf Breads
- Rolls
- Pita Bread
- Bagels
- English Muffins
- Pizza Crust
- Pretzels and Bread Sticks
- Raised Doughnuts
- Storage of Yeast Breads
- Fresh
- Refrigerated
- Frozen
- Pictorial Summary 20. Yeast Breads
- Chapter Review and Exam Prep
- Useful Websites
- Preparation of Yeast Breads
- Chapter 21. Sweeteners
- Natural Sweeteners
- Sugars
- Sugar Alcohols
- Nonnutritive Sweeteners
- Use in Foods and Beverages
- Safety
- Food Functions
- Functions of Sugars in Foods
- Sweetness
- Solubility
- Crystallization
- Browning Reactions
- Caramelization
- Moisture Absorption (Hygroscopicity)
- Texture
- Fermentation
- Preservation
- Leavening
- Other Uses
- Pictorial Summary 21. Sweeteners
- Chapter Review and Exam Prep
- Useful Websites
- Natural Sweeteners
- Chapter 22. Fats and Oils
- Functions of Fats in Food
- Heat Transfer
- Shortening Power
- Emulsions
- Melting Point
- Plasticity
- Solubility
- Flavor
- Texture
- Appearance
- Satiety or Feeling Full
- Types of Fats
- Butter
- Margarine
- Shortenings
- Oils
- Lard/Tallow/Suet
- Cocoa Butter
- Fat Replacers
- Types of Fat Replacers
- Composition of Fat Replacers
- Food Preparation with Fats
- Selection and Care of Frying Fats
- Lower-Fat Preparation Techniques
- Storage of Fats
- Rancidity
- Pictorial Summary 22. Fats and Oils
- Chapter Review and Exam Prep
- Useful Websites
- Functions of Fats in Food
- Chapter 23. Cakes and Cookies
- Types of Cakes
- Shortened Cakes
- Unshortened Cakes
- Chiffon Cakes
- Preparation of Cakes
- Ingredients
- Preparing Shortened Cakes
- Preparing Unshortened and Chiffon Cakes
- Frostings/Icings
- Flat Frostings
- Decorating Frosting
- Cooked Frosting
- Whipped Cream Frosting
- Ganache
- Garnishes
- Storage of Cakes
- Types of Cookies
- Bar Cookies
- Dropped Cookies
- Pressed Cookies
- Molded Cookies
- Rolled Cookies
- Icebox/Refrigerator Cookies
- Cookies as Functional Foods
- Preparation of Cookies
- Ingredients and Mixing Methods
- Baking Cookies
- Storage of Cookies
- Pictorial Summary 23. Cakes and Cookies
- Chapter Review and Exam Prep
- Useful Websites
- Types of Cakes
- Chapter 24. Pastries and Pies
- Types of Pastry
- Pastry Classification
- Nonlaminated Pastries
- Laminated Pastries
- Preparation of Pastry
- Ingredients of Pastry
- Mixing Methods
- Rolling
- Fillings
- Toppings
- Baking
- Pan Selection and Preparation
- Storage of pastry
- Pictorial Summary 24. Pies and Pastries
- Chapter Review and Exam Prep
- Useful Websites
- Types of Pastry
- Chapter 25. Candy
- Classification of Candies
- Syrup Phase versus Fat Phase
- Crystalline versus Noncrystalline (Amorphous)
- Preparation of Candy
- Confectionery Preparation Overview
- Crystalline Candies
- Noncrystalline Candies
- Food Additives in Candy
- Chocolate
- Cacao Tree
- History
- Chocolate Production
- Chocolate Liquor
- Types of Chocolate Products
- Storage of Candy
- Shelf Life of Chocolate
- Pictorial Summary 25. Candy
- Chapter Review and Exam Prep
- Useful Websites
- Classification of Candies
- Chapter 26. Frozen Desserts
- Types of Frozen Desserts
- Ice Cream
- Imitation Ice Cream
- Gelato
- Frozen Yogurt
- Sherbet
- Sorbet
- Water Ices
- Still-Frozen Desserts
- Preparation of Frozen Desserts
- Factors Affecting Quality
- Mixing and Freezing
- Food Additives in Frozen Desserts
- Storage of Frozen Desserts
- Texture Changes
- Scooping Frozen Desserts
- Pictorial Summary 26. Frozen Desserts
- Chapter Review and Exam Prep
- Useful Websites
- Types of Frozen Desserts
- Chapter 27. Beverages
- Water
- Bottled Water
- Water Treatment Methods
- Soft Drinks Marketed as “Water”
- Carbonated Soft Drinks
- Early Soft Drinks
- Soft Drink Processing
- Soft Drink Health Concerns
- Diet Soft Drinks
- Food Additives in Soft Drinks
- Functional Beverages
- Nutraceutical Beverages
- Sports Beverages
- Smart Beverages
- Energy Beverages and Shots
- Coffee
- Coffee Processing
- Composition of Coffee
- Types of Coffee
- Preparation of Coffee
- Storage of Coffee
- Tea
- Tea Processing
- Types of Tea
- Grades of Tea
- Composition of Tea
- Preparation of Tea
- Storage of Tea
- Dairy Beverages
- Cocoa Beverages
- Alcoholic Beverages
- Beer
- Wine
- Spirits
- Pictorial Summary 27. Beverages
- Chapter Review and Exam Prep
- Useful Websites
- Water
- Chapter 28. Food Preservation
- Food Spoilage
- Biological Changes
- Chemical Changes
- Physical Changes
- Food Preservation Methods
- Drying
- Curing
- Smoking Cured Meats
- Fermentation
- Pickling
- Edible Coatings
- Canning
- Cold Preservation
- Refrigeration
- Freezing
- Heat Preservation
- Boiling
- Pasteurization
- Ohmic Heating
- Other Preservation Methods
- Irradiation (Cold Pasteurization)
- Radio Frequency
- Pulsed Light
- High-Pressure Processing
- Ozonation
- Aseptic Packaging
- Nutrient Retention
- Pictorial Summary 28. Food Preservation
- Chapter Review and Exam Prep
- Useful Websites
- Food Spoilage
- Chapter 29. Government Food Regulations
- Federal Food Laws
- Pure Food and Drug Act (1906)
- Federal Food, Drug, and Cosmetic Act (1938)
- Numerous Government Agencies
- Food and Drug Administration
- Research/Education
- The Code of Federal Regulations
- FDA Inspections
- FDA Standards
- Food Labeling
- Food Additives
- The Bioterrorism Preparedness Act
- U.S. Department of Agriculture
- USDA Inspections
- USDA Grading
- Product Labeling
- Environmental Protection Agency
- Centers for Disease Control and Prevention
- Other Regulatory Agencies
- U.S. Department of Commerce
- Federal Trade Commission
- Department of the Treasury
- State Agencies
- International Agencies
- The Food and Agriculture Organization
- The World Health Organization
- European Regulation
- Pictorial Summary 29. Government Food Regulations
- Chapter Review and Exam Prep
- Useful Websites
- Federal Food Laws
- Chapter 30. Careers in Food and Nutrition
- Three Major Food and Nutrition Areas
- Nutrition Science and Dietetics
- Nutrition Science
- Dietetics
- Types of Registered Dietitian Nutritionists
- Food Science
- Food Scientist
- Food Science Technician
- Food Service
- Academic Preparation for Culinary Arts
- Types of Food-Service Positions
- Food-Service Certifications
- Graduate School
- Prerequisites
- Academic Requirements
- Graduate-Degree Jobs
- Pictorial Summary 30. Careers in Food and Nutrition
- Chapter Review and Exam Prep
- Useful Websites
UM RAFBÆKUR Á HEIMKAUP.IS
Bókahillan þín er þitt svæði og þar eru bækurnar þínar geymdar. Þú kemst í bókahilluna þína hvar og hvenær sem er í tölvu eða snjalltæki. Einfalt og þægilegt!Rafbók til eignar
Rafbók til eignar þarf að hlaða niður á þau tæki sem þú vilt nota innan eins árs frá því bókin er keypt.
Þú kemst í bækurnar hvar sem er
Þú getur nálgast allar raf(skóla)bækurnar þínar á einu augabragði, hvar og hvenær sem er í bókahillunni þinni. Engin taska, enginn kyndill og ekkert vesen (hvað þá yfirvigt).
Auðvelt að fletta og leita
Þú getur flakkað milli síðna og kafla eins og þér hentar best og farið beint í ákveðna kafla úr efnisyfirlitinu. Í leitinni finnur þú orð, kafla eða síður í einum smelli.
Glósur og yfirstrikanir
Þú getur auðkennt textabrot með mismunandi litum og skrifað glósur að vild í rafbókina. Þú getur jafnvel séð glósur og yfirstrikanir hjá bekkjarsystkinum og kennara ef þeir leyfa það. Allt á einum stað.
Hvað viltu sjá? / Þú ræður hvernig síðan lítur út
Þú lagar síðuna að þínum þörfum. Stækkaðu eða minnkaðu myndir og texta með multi-level zoom til að sjá síðuna eins og þér hentar best í þínu námi.
Fleiri góðir kostir
- Þú getur prentað síður úr bókinni (innan þeirra marka sem útgefandinn setur)
- Möguleiki á tengingu við annað stafrænt og gagnvirkt efni, svo sem myndbönd eða spurningar úr efninu
- Auðvelt að afrita og líma efni/texta fyrir t.d. heimaverkefni eða ritgerðir
- Styður tækni sem hjálpar nemendum með sjón- eða heyrnarskerðingu
- Gerð : 208
- Höfundur : 18823
- Útgáfuár : 2018
- Leyfi : 380
