Author: Ian Douglas MortonPublisher: Elsevier Science & Technology
ISBN:
Category : Business & Economics
Languages : de
Pages : 224
Book Description
Elsevier's dictionary of food science and technology.
Elsevier's Dictionary of Food Science and Technology
Author: Ian Douglas MortonPublisher: Elsevier Science & Technology
ISBN:
Category : Business & Economics
Languages : de
Pages : 224
Book Description
Elsevier's dictionary of food science and technology.
Elsevier,s dictionary of food science and technology in four languajes english french spanish german
Author: Ian Douglas MarlonPublisher:
ISBN:
Category : Alimentos - Diccionarios poliglotas
Languages : en
Pages : 207
Book Description
Elsevier's Dictionary of Food Science and Technology
Author: I.D. MortonPublisher: Elsevier Science Limited
ISBN: 9780444827142
Category : Computers
Languages : en
Pages :
Book Description
CD-ROM version. Food Science and Technology is an applied science dealing with the production, processing, preservation and preparation of food on both the technological and domestic scale. This dictionary covers all aspects of the field. The compilers of this dictionary have not only listed terms in use in the food industry, including food additives and safety, but have also provided coverage of terms used in nutrition, food preparation and cookery.
Four Language Dictionary of Food Technology
Author: Guide to Sources for Agricultural and Biological Research
Author: J. Richard BlanchardPublisher: Univ of California Press
ISBN: 0520328736
Category : Science
Languages : en
Pages : 748
Book Description
This title is part of UC Press's Voices Revived program, which commemorates University of California Press’s mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1981.
Resource Guide for Food Writers
Author: Gary AllenPublisher: Routledge
ISBN: 1136763007
Category : Social Science
Languages : en
Pages : 320
Book Description
The Resource Guide for Food Writers represents the first comprehensive listing of resources for food writers and culinary enthusiasts. A feast for all who love food, it is both a research tool for finding out facts about food and a guide to food writing. Author Gary Allen presents an impressive menu of relevant resources, ranging from specialty libraries and booksellers to periodicals, organizations, and web sites. Allen goes on to provide genuine guidance on how writers can utilize those resources for writing about food and getting published. This authoritative reference and handbook is essential for every epicurean who wants to learn more about food, from the foodÂservice professional to the ambitious home gourmet.
Elsevier's Dictionary of Food Science and Technology in Four Languages
Author: C.. MortonPublisher:
ISBN:
Category : Food
Languages : en
Pages : 207
Book Description
Elsevier's dictionary of food science and technology.
National Library of Medicine Current Catalog
Author: National Library of Medicine (U.S.)Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 718
Book Description
First multi-year cumulation covers six years: 1965-70.
Elsevier's Dictionary of Food Science and Technology
Author: I. D. MortonPublisher:
ISBN: 9780828892131
Category :
Languages : en
Pages : 208
Book Description
Subject Catalog
Author: Library of CongressPublisher:
ISBN:
Category : Subject catalogs
Languages : en
Pages : 1032
Book Description