meat
101Grain Mains , Weinstein Bruce (2012)
A long-overdue cookbook that takes whole grains from good for you side dish to sophisticated and satisfying main course We all know that choosing whole grains over processed ingredients is better for… 1463 руб102The Science of Cooking. Every Question Answered to Perfect your Cooking , Dr. Stuart Farrimond (2017)
How do I cook the perfect steak? How do I make succulent fish every time (and should I keep the skin on)? What is the trick to making the perfect souffle? Food scientist Dr Stuart Farrimond answers… 1815 руб103Modern Greek Cooking. 100 Recipes for Meze, Main Dishes, and Desserts , Karatassos Pano (2018)
These 100 best-loved recipes served at Chef Pano s award-winning Atlanta restaurant, Kyma, showcase his inspiration: paying homage to the flavours and traditions of Greece, and to the wealth of… 3993 грн (только Украина)104The Science of Cooking. Every Question Answered to Perfect your Cooking , Dr. Stuart Farrimond (2017)
How do I cook the perfect steak? How do I make succulent fish every time (and should I keep the skin on)? What is the trick to making the perfect souffle? Food scientist Dr Stuart Farrimond answers… 2348 грн (только Украина)105The Merchant of Venice , Shakespeare William (2019)
William Shakespeare (1564-1616) was an English poet, playwright, and actor, considered by many as the greatest English writer. Hundreds of specialists were able to translate his works into every… 457 руб106Molecular Biological and Immunological Techniques and Applications for Food Chemists , Bert Popping
A guide to using molecular biology and immunological methods for the analysis of food Many of the analytical problems that food chemists face in the lab cannot be solved by chemistry alone, and so… 12355.38 руб электронная книга107Chemical Analysis of Antibiotic Residues in Food , Jian Wang
An insightful exploration of the key aspects concerning the chemical analysis of antibiotic residues in food The presence of excess residues from frequent antibiotic use in animals is not only… 9806.65 руб электронная книга108Analytical Methods for Food and Dairy Powders , Pierre Schuck
Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These… 17679.22 руб электронная книга109Ozone in Food Processing , Colm O'Donnell
This book is the first to bring together essential information on the application of ozone in food processing, providing an insight into the current state-of-the-art and reviewing established and… 17679.22 руб электронная книга110Sustainable Food Processing , Tomas Norton
With global inequalities becoming more pronounced, ingredient costs climbing, and global warming a major political issue, food producers must now address environmental concerns, social responsibility… 20536.38 руб электронная книга