09. Food - Nutrition - Health: Tài liệu gửi gần đây

Đang hiển thị mục 126-130 trong tổng 177

    • Introduction to food toxicology 

      Shibamoto, Takayuki; Bjeldanes, Leonard F. (Elsevier Inc., 2009)

    • Principles of food, beverage, and labor cost controls 

      Dittmer, Paul R.; Keefe III, J. Desmond (John Wiley & Sons, Inc., 2009)
      This book offers the definitive all-in-one guide to effectively implementing key cost control functions, processes, and concepts in a foodservice setting. Covering such areas as cost/volume/profit analysis, menu analysis, ...

    • Advanced human nutrition 

      Medeiros, Denis M.; Wildman, Robert E. C. (Jones & Bartlett Learning, 2019)
      Written for the upper-level undergrad or graduate level majors course, Advanced Human Nutrition, Fourth Edition provides an in-depth overview of the human body and details why nutrients are important from a biochemical, ...

    • Quality systems in the food industry 

      Fiorino, Marco; Barone, Caterina; Barone, Michele (Springer, 2019)
      This book explains the role of food-oriented (or ‘food-centric’) quality system standards in the modern food and beverage industry. It discusses food safety schemes based on the international norm ISO 9001 and the “Hazard ...

    • Professional baking 

      Gisslen, Wayne (John Wiley & Sons, Inc., 2017)
      This book is the latest release of the market leading title for the baking course. Focused on both understanding and performing, its goal is to provide students and working chefs with a solid theoretical and practical ...