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

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    • The history and culture of Japanese food 

      Ishige, Naomichi (Routledge, 2001)
      Despite the popularity of Japanese food in the West today, remarkably little is known about the history of a unique cuisine. This irresistible feast of a book, the first of its kind, is a detailed investigation of the food ...

    • Safety of meat and processed meat 

      Toldrá, Fidel (Springer, 2009)
      The first part deals with the main biological contaminants like pathogen microorganisms, specially E. coli and L. monocytogenes, toxins and biogenic amines that can be present either in meat or its derived products. The ...

    • Introduction to wine laboratory practices and procedures 

      Jacobson, Jean L. (Springer, 2006)
      The persistent evolution of the wine industry demands continual advan- ments in technology and education to sustain and promote quality winem- ing. The sciences of viticulture, enology, and wine chemistry are becoming more ...

    • Food physics : physical properties – measurement and applications 

      Figura, Ludger O.; Teixeira, Arthur A. (Springer, 2007)
      This book describes the principles of food physics starting with the very basics and focuses on the needs of practitioners without omitting important basic principles. It will be indispensable for future students of food ...

    • Food & wine pairing: a sensory experience 

      Harrington, Robert J. (John Wiley & Sons, Inc., 2008)
      This book presents a practical, user-friendly approach grounded in understanding the direct relationships and reactions between food and wine components, flavors, and textures. This approach uses sensory analysis to help ...