Ricardo Nuila
Bruno Ricardo de Castro Leite Júnior
Catherine M. Ricardo
Databases illuminated integrates database theory with a practical approach to database design and implementation.
Ricardo A. Ramírez-Mendoza
Sophia Ricardo
Ricardo MORALES
Ricardo G. Barcelona
Ricardo Publishing
Ricardo Campos Hervás
Ricardo MORALES
Ricardo Pacheco
Ricardo G. Barcelona
Ricardo Devesa
Ricardo Rodríguez
Ricardo Sotillo
Ricardo MORALES
Ricardo Serrano
Ricardo MORALES
Ricardo Chávez Castañeda
Ricardo Ernst
Ricardo MORALES
Ricardo Rivera Amill
Ricardo Sala
Ricardo Calado
Ricardo MORALES
Ricardo A. Ramírez-Mendoza
Ricardo MORALES
Ricardo Uhry
Carlos Ricardo Soccol
Ricardo Alejandro Rubinstein
Ricardo MORALES
Ricardo MORALES
Ricardo Martínez Velázquez
Ricardo MORALES
Ricardo VIRGEN MONTELONGO
António Ricardo da Costa
Ricardo Alexandre Peixoto
Ricardo Falla
Ricardo LEÓN ESPITIA
ricardo abraham
Ricardo A. Álvarez Salaverry
Ricardo Chiva
Ricardo Sosa
Ricardo Fité
Ricardo Bastid
Ricardo Ricardo Sanchez
Ricardo Galvan
Ricardo Hernandez
Rowan Ricardo Phillips
Poetry book society recommendationliving weapon is a love song to the imagination, a new blade of light homing in on our political moment.
Ricardo Martín
Ricardo Andrade
Ben Ricardo
ricardo abraham
Ricardo Alberto Díaz
Ricardo Galvan
Antonio Ricardo Scozze
Ricardo Abraham
Ricardo Miguel-Alfonso
Jennifer Clapp
We all need food to survive, and forty percent of the world's population relies on agriculture for their livelihood.
Asian Development Asian Development Bank
F. Xavier Malcata
Food process engineering: safety assurance and complements pursues a logical sequence of coverage of industrial processing of food and raw material where safety and complementary issues are germane.
Matthew Lorence
Development of packaging and products for use in microwave ovens, second edition, supports the efficient design of microwaveable food products and packaging materials, explaining all essential aspects in a detailed and systematic way.
Audrey Soula
Maria McGrath
In the 1960s and early 1970s, countercultural rebels decided that, rather than confront the system, they would create the world they wanted.
Spiros Paramithiotis
With the advances in the field of molecular biology, new tools make it possible to conduct in-depth studies in food microbial communities from a molecular perspective.
Robyn Metcalfe
Jennifer McCoy
Martin Glicksman
First published in 1982, this three-volume set explores the value of hydrocolloids in food.
Óscar L. Ramos
Nanotechnology can be used to address challenges faced by the food and bioprocessing industries for developing and implementing improved or novel systems that can produce safer, nutritious, healthier, sustainable, and environmental-friendly food products..
Daniel Pick
This book is based on the proceedings of a conference held in june 1996 under co-sponsorship of the international agricultural trade consortium and the retail food industry center.
Gabriel J. Lauro
Ina Yalof
Anne Murcott
This textbook equips students with the ability to analyze and think critically about contemporary food topics.
Valeria Siniscalchi
What can a focus on approaches to food practices in europe tell us about the communities and cultures that exist there?
Nagesh Kumar
This volume foregrounds the importance of regional cooperation in the context of food security challenges in south asia.
Richard Pillsbury
Nicolas Bordenave
A much-needed guide to in vitro food functionality evaluation principles, processes, and state-of-the-art modelingthere are more than a few books devoted to the assessment of food functionality but, until now, there were no compr.
Louis Augustin-Jean
Around the world, food has probably never been as safe as it is today.
M. Swainson
Swainson's handbook of technical and quality management for the food manufacturing sector provides a comprehensive overview of the role of technical and quality managers in a food business and their responsibility in maintaining industry standards..
Michael Booth
Charles Spence
A ground-breaking book by the world-leading expert in sensory science: freakonomics for food 'popular science at its best' - daniel levitin why do we consume 35% more food when eating with one more person, and 75% more when with three?
Stanley E. Gilliland
This book brings together information concerning starter culture bacteria in the manufacture of many milk, meat, vegetable, and bakery products.
Susan C. Smolinske
Crc handbook of food, drug, and cosmetic excipients provides a comprehensive summary of toxicological issues regarding inactive ingredients in pharmaceutical products, cosmetic products, and food additives.
Kate Conley
Introduces readers to the basic items on a nutrition label, such as serving size and nutrients.
María Paz Moreno
The charm of madrid is elusive, but for those who know how to find it, madrid has magic.
Shigeru Matsumoto
Food credence attributes are food features that are difficult to verify even after consumption.
Carole M. Counihan
The anthropology of food and body explores the way that making, eating, and thinking about food reveal culturally determined gender-power relations in diverse societies.
Keith Steinkraus
This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to type.
Susan C. Smolinske
Crc handbook of food, drug, and cosmetic excipients provides a comprehensive summary of toxicological issues regarding inactive ingredients in pharmaceutical products, cosmetic products, and food additives.
Shigeru Matsumoto
Food credence attributes are food features that are difficult to verify even after consumption.
Paul Dawson
Paul Berryman
Luke Nguyen
Y. H. Hui
A study of foodborne disease, focusing on viruses, parasites, pathogens and haccp.
Bethaney Turner
Heather Christo
Srinivasan Damodaran
This latest edition of the most internationally respected reference in food chemistry for more than 30 years, fennema's food chemistry, 5th edition once again meets and surpasses the standards of quality and comprehensive information set.
Patricia A. Wester
Charlotte Boyce
When novels, plays and poems refer to food, they are often doing much more than we might think.
Zeki Berk
The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession.
S. Suzanne Nielsen
This book provides information on the techniques needed to analyze foods in laboratory experiments.
Alison Alkon
Srinivasan Damodaran
This latest edition of the most internationally respected reference in food chemistry for more than 30 years, fennema's food chemistry, 5th edition once again meets and surpasses the standards of quality and comprehensive information set.
Michel Aliani
Felipe Richter Reis
This book provides information on the advances in blanching and its effect on food.
Rob R. Dunn
Murlidhar Meghwal
This new volume, the 7th in the innovations in agricultural & biological engineering book series, focuses on emerging trends, applications and challenges in food science and technology.
Mike Boland
This selection of key presentations from the food structures, digestion and health conference is devoted to the unique and challenging interface between food science and nutrition, and brings together scientists across several disciplines to address cutti.
Robin Nixon Pompa
Mohammad Javanshiry
Didier Montet
Food traceability is a growing consumer concern worldwide.
Robert W. Field
engineering aspects of membrane separation and application in food processing presents an overview and introduction to a wide range of membrane processes, their unique characteristics and challenges.
Stanley Brul
Successful methods for the detection and investigation of outbreaks of foodborne disease are essential for ensuring consumer safety.
Emanuela Scarpellini
Despite being a universal experience, eating occures with remarkable variety across time and place: not only do we not eat the same things, but the related technologies, rituals, and even the timing are in constant flux.