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Nutrition, foods

Most popular at the top

  • Double Entryby Jane Gleeson-White

    Allen & Unwin 2011; US$ 22.72

    Our world is governed by the numbers generated by the accounts of nations and corporations. We depend on these numbers to direct our governments, our institutions, corporations, economies, societies. But where did they come from and how did they become so powerful?The answer to these questions begins in the Dark Ages in northern Italy with a new form... more...

  • Statistical Methods in Food and Consumer Researchby Maximo C. Jr. Gacula; Jagbir Singh; Jian Bi; Stan Altan

    Elsevier Science 2008; US$ 133.95

    Statistical Methods in Food and Consumer Research continues to be the only book to focus solely on the statistical techniques used in sensory testing of foods, pharmaceuticals, cosmetics, and other consumer products. This new edition includes the most receent applications of statistical methods, and features significant updates as well as two new... more...

  • Better Homes & Gardens Can It!by Better Homes & Gardens

    Wiley 2012; US$ 17.99

    A complete, step-by-step guide to fresh flavors for home canning and preserving Home canning and preserving is growing in popularity every day. It's easy and a great way to get the most from your backyard garden or farmer's market finds so that you can enjoy seasonal bounty all year long. This follow-up to Better Homes and Gardens You Can Can ,... more...

  • The Choice Guide to Foodby Rosemary Stanton

    Choice 2011; US$ 23.95

    Did you know that two eggs have less saturated fat than the ‘unsaturated’ margarine the average person spreads on their toast? Or that Australians throw out 7.5 million tonnes of food each year – enough for three hearty meals for 13.6 million people? Food has become complicated. Every time we go shopping we’re confronted by an overwhelming... more...

  • Philosophy of Foodby David M. Kaplan

    University of California Press 2012; US$ 29.95

    This book explores food from a philosophical perspective, bringing together sixteen leading philosophers to consider the most basic questions about food: What is it exactly? What should we eat? How do we know it is safe? How should food be distributed? What is good food? David M. Kaplan?s erudite and informative introduction grounds the discussion,... more...

  • Canning and Preserving All-in-One For Dummiesby Consumer Dummies

    Wiley 2011; US$ 25.99

    Everything you need to can, preserve, and put up your own food Amid an increasing focus on locally sourced whole foods, preserving, rather than preservatives, is enjoying a comeback. With 300 delicious recipes, Canning and Preserving All-In-One For Dummies gives you a single, comprehensive resource on all aspects of putting up your own food; the... more...

  • Jams, Jellies & Moreby Carol W. Costenbader

    Storey Publishing, LLC 2003; US$ 3.95

    Savor the Summertime Flavor of Fresh Fruit All Year Long! Admiring brightly colored jars of jams, jellies, marmalades, and other fruit spreads in your pantry is sure to bring a bit of summer sunshine into even the coldest, grayest days of winter. Combining centuries-old lore with state-of-the-art methods, this bulletin will teach you everything you... more...

  • Pickles & Relishesby Andrea Chesman

    Storey Publishing, LLC 1997; US$ 10.95

    These 150 quick-and-easy recipes turn bumper crops into mouthwatering pickles and relishes, using little or no salt. All techniques meet current USDA guidelines. more...

  • Food Additives Data Bookby Jim Smith; Lily Hong-Shum

    Wiley 2011; US$ 330.00

    The use of additives in food is a dynamic one, as consumers demand fewer additives in foods and as governments review the list of additives approved and their permitted levels. Scientists also refine the knowledge of the risk assessment process as well as improve analytical methods and the use of alternative additives, processes or ingredients. Since... more...

  • Handbook of Food Safety Engineeringby Da-Wen Sun

    Wiley 2011; US$ 396.95

    This book presents a comprehensive and substantial overview of the emerging field of food safety engineering, bringing together in one volume the four essential components of food safety: the fundamentals of microbial growth food safety detection techniques microbial inactivation techniques food safety management systems Written by a team of highly... more...