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Author: United States. Superintendent of Documents Publisher: ISBN: Category : Government publications Languages : en Pages : 1686
Book Description
February issue includes Appendix entitled Directory of United States Government periodicals and subscription publications; September issue includes List of depository libraries; June and December issues include semiannual index.
Author: United States. Superintendent of Documents Publisher: ISBN: Category : Government publications Languages : en Pages : 1686
Book Description
February issue includes Appendix entitled Directory of United States Government periodicals and subscription publications; September issue includes List of depository libraries; June and December issues include semiannual index.
Author: William Bradford Lanham Publisher: ISBN: Category : Animal nutrition Languages : en Pages : 16
Book Description
The fish meals produced today have in general proved to be excellent sources of protein for the balancing of farm-animal rations. Some potential users, however have refrained from feeding these products because of reports implying that fish meals, when fed to farm animals and poultry, have caused symptoms of toxicity.
Author: Harold McGee Publisher: Simon and Schuster ISBN: 1416556370 Category : Cooking Languages : en Pages : 898
Book Description
A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
Author: Publisher: Food & Agriculture Organization of the UN (FAO) ISBN: Category : Business & Economics Languages : en Pages : 68
Book Description
"This study provides a worldwide account of the environmental footprint of food wastage along the food supply chain, focusing on impacts on climate, water, land and biodiversity, as well as economic quantification based on producer prices ..."--Introduction.
Author: United States. Superintendent of Documents
Author: United States. Superintendent of Documents
Author: 
Author: United States. Department of the Interior. Library
Author: New York Public Library. Research Libraries
Author: Library of Congress
Author: William Bradford Lanham
Author: Harold McGee![Effect of Heat and Moisture on Feeding Value of Pilchard Meal [with List of Literature Cited] PDF](https://books.google.com/books/content/images/frontcover/89kjnQAACAAJ?fife=w80-h100)
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