The Practical Encyclopedia of Microwave Cooking
Author: Carol Bowen
Publisher:
Published: 1999
Total Pages: 260
ISBN-13: 9781840384659
DOWNLOAD EBOOKRead and Download eBook Full
Author: Carol Bowen
Publisher:
Published: 1999
Total Pages: 260
ISBN-13: 9781840384659
DOWNLOAD EBOOKAuthor: Jane Milton
Publisher:
Published: 2000
Total Pages: 264
ISBN-13:
DOWNLOAD EBOOKWith its fascinating introduction, colorful photographs and information on all the authentic ingredients, from chilies to chocolate, this is the essential guide to this fiery and flavorful cuisine.
Author: Alison Mackonochie
Publisher: Southwater Publishing
Published: 2000
Total Pages: 260
ISBN-13: 9781842150771
DOWNLOAD EBOOKFrom conception through pregnancy and birth to detailed care of the baby.
Author:
Publisher: Academic Press
Published: 2013-12-12
Total Pages: 2356
ISBN-13: 0123786134
DOWNLOAD EBOOKWith the world’s growing population, the provision of a safe, nutritious and wholesome food supply for all has become a major challenge. To achieve this, effective risk management based on sound science and unbiased information is required by all stakeholders, including the food industry, governments and consumers themselves. In addition, the globalization of the food supply requires the harmonization of policies and standards based on a common understanding of food safety among authorities in countries around the world. With some 280 chapters, the Encyclopedia of Food Safety provides unbiased and concise overviews which form in total a comprehensive coverage of a broad range of food safety topics, which may be grouped under the following general categories: History and basic sciences that support food safety; Foodborne diseases, including surveillance and investigation; Foodborne hazards, including microbiological and chemical agents; Substances added to food, both directly and indirectly; Food technologies, including the latest developments; Food commodities, including their potential hazards and controls; Food safety management systems, including their elements and the roles of stakeholders. The Encyclopedia provides a platform for experts from the field of food safety and related fields, such as nutrition, food science and technology and environment to share and learn from state-of-the art expertise with the rest of the food safety community. Assembled with the objective of facilitating the work of those working in the field of food safety and related fields, such as nutrition, food science and technology and environment - this work covers the entire spectrum of food safety topics into one comprehensive reference work The Editors have made every effort to ensure that this work meets strict quality and pedagogical thresholds such as: contributions by the foremost authorities in their fields; unbiased and concise overviews on a multitude of food safety subjects; references for further information, and specialized and general definitions for food safety terminology In maintaining confidence in the safety of the food supply, sound scientific information is key to effectively and efficiently assessing, managing and communicating on food safety risks. Yet, professionals and other specialists working in this multidisciplinary field are finding it increasingly difficult to keep up with developments outside their immediate areas of expertise. This single source of concise, reliable and authoritative information on food safety has, more than ever, become a necessity
Author: QA international Collectif QA international Collectif
Publisher: Québec Amerique
Published: 1996
Total Pages: 688
ISBN-13: 2764408986
DOWNLOAD EBOOKAuthor: Carrick Devine
Publisher: Academic Press
Published: 2004-08-19
Total Pages: 2714
ISBN-13: 0080924441
DOWNLOAD EBOOKThe Encyclopedia of Meat Sciences is an impressive and important body of work. Prepared by an international team of experts, this reference work covers all important aspects of meat science from stable to table, including animal breeding, physiology and slaughter, meat preparation, packaging, welfare, and food safety, to name a few. This Encyclopedia further covers important topics such as food microbiology, meat in human nutrition, biotechnological advances in breeding and many more. The Encyclopedia of Meat Sciences is an invaluable resource to practitioners of meat science and students alike. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Foreword written by Rt. Hon. Helen Clark, Prime Minister of New Zealand Over 200 articles covering all aspects of meat science Reading lists at the end of each article provide further information into primary literature Various figures and tables illustrating the text and a color plate section in each volume Appeals to students, academics researchers and professionals working not only in meat science, but also food science, veterinary sciences, agricultural engineering and livestock management Extensive cross-referencing
Author: Mary Ellen Snodgrass
Publisher: Routledge
Published: 2004-12-29
Total Pages: 1146
ISBN-13: 1135455724
DOWNLOAD EBOOKFirst published in 2005. Routledge is an imprint of Taylor & Francis, an informa company.
Author: Food and Nutrition Information Center (U.S.)
Publisher:
Published: 1974
Total Pages: 364
ISBN-13:
DOWNLOAD EBOOKAuthor: Modern Family
Publisher: Liberty Street
Published: 2015-09-22
Total Pages: 712
ISBN-13: 0848747178
DOWNLOAD EBOOKAuthor: Ken Albala
Publisher: Bloomsbury Publishing USA
Published: 2011-05-25
Total Pages: 1566
ISBN-13: 0313376271
DOWNLOAD EBOOKThis comprehensive reference work introduces food culture from more than 150 countries and cultures around the world—including some from remote and unexpected peoples and places. From babka to baklava to the groundnut stew of Ghana, food culture can tell us where we've been—and maybe even where we're going. Filled with succinct, yet highly informative entries, the four-volume Food Cultures of the World Encyclopedia covers all of the planet's nation-states, as well as various tribes and marginalized peoples. Thus, in addition to coverage on countries as disparate as France, Ethiopia, and Tibet, there are also entries on Roma Gypsies, the Maori of New Zealand, and the Saami of northern Europe. There is even a section on food in outer space, detailing how and what astronauts eat and how they prepare for space travel as far as diet and nutrition are concerned. Each entry offers information about foodstuffs, meals, cooking methods, recipes, eating out, holidays and celebrations, and health and diet. Vignettes help readers better understand other cultures, while the inclusion of selected recipes lets them recreate dishes from other lands.