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- World Health Organization 2002; US$ 31.50
This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of residues of certain veterinary drugs in food and to recommend maximum levels for such residues in food. The first part of the report considers general principles regarding the evaluation of veterinary drugs within the terms of reference of... more...
- Gerald Duckworth & Co 2010; US$ 9.99
Much like oil today, sugar was once the most powerful commodity on earth. It shaped world affairs, influencing the economic policies of nations, driving international trade and wreaking environmental havoc. The Western world's addiction to sugar came at a terrible human cost: the near extinction of the New World indigenous peoples gave rise to a new... more...
- Springer International Publishing 2014; US$ 96.75
This book presents recent developments of novel planar interdigital sensors for food inspection. It covers the fundamentals of sensors, their design, modelling and simulations, fabrications, characterizations, experimental investigations and analyses. more...
- Lexington Books 2015; US$ 89.99
This edited collection explores how food language is political. The contributors examine the production of food language in conjunction with historical social movements, food labeling practices, illustrations of social class, as well as corporate and bureaucratic language. more...
- Royal Society of Chemistry 2007; US$ 480.00
This book provides a state-of-the-art survey of some of the most important recent developments across the spectrum of solid-state, materials and surface sciences. more...
- CRC Press 2009; US$ 74.95
Guru to a new generation of chefs from Chicago to Copenhagen, Spain?s Ferran AdriÓ has been featured on Time magazine's list of the 100 most influential people of our times and touted by the press as an alchemist and a genius. His restaurant, El Bulli, was ranked first on Restaurant Magazine?s Top 50 list in 2006, 2007, and 2008, and has retained... more...
- CRC Press 2014; US$ 80.00
One of the largest food commodities exported from the developing countries to the rest of the world, cocoa has gained increasing attention on the global market?raising many questions about its quality, sustainability and traceability. Cocoa Production and Processing Technology presents detailed explanations of the technologies that could be employed... more...
- Springer New York 2007; US$ 193.33
Food Materials Science provides the science behind structuring processes for foods and applications in food product design. The first in its field, the book is an invaluable reference. The creation of added value from raw food materials is a legitimate aspiration of the modern food industry. Adding value to foods requires knowledge of what the... more...
- CRC Press 2016; US$ 41.95
Nature converts molecules into edible structures, most of which are then transformed into products in factories and kitchens. Tasty food structures enter our mouths and different sensations invade our bodies. By the time these structures reach our cells, they have been broken back down into molecules that serve as fuel and raw materials for our bodies.... more...