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indigoFood and Drink


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Food Service Systems: Analysis, Design, and Implementation contains the proceedings of a conference held in Framington, Massachusetts on April 7-9, 1976. This book provides a comprehensive treatment of the interrelated elements of food service systems as…

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Polysaccharides in Food is a collection of papers that discusses concepts and advancements related to polysaccharides found in food products. The book is divided into five parts; Part I deals with topics such as the polysaccharides of the plant cell during…

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Starting a successful brewery takes more than heart. The Brewers Association’s Guide to Starting Your Own Brewery delivers essential industry knowledge to brewers aspiring to chart their own course. While America’s craft beer renaissance continues, emphasis must…

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Tropical Foods: Chemistry and Nutrition, Volume 2 contains the proceedings of an International Conference on Tropical Foods: Chemistry and Nutrition, held in Honolulu, Hawaii, on March 28-30, 1979. The papers explore the chemical and nutritional aspects of…

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Single-Cell Protein: Safety for Animal and Human Feeding covers the proceedings of the Protein-Calorie Advisory Group of the United Nations System Symposium "Investigations On Single-Cell Protein, held at the Istituto di Ricerche Farmacologiche 'Mario Negri'…

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Le Cours de cuisine de Ferrandi est un ouvrage destiné aux élèves de cette fameuse école mais aussi au grand public qui souhaite apprendre de la pédagogie qui y est proposée. Apprendre à cuisiner, c’est apprendre des techniques dans le but de les maîtriser…

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The perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of preparing, cooking and serving delicious, high-end food. An authoritative, unique reference book, it covers…

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The Science of Food: An Introduction to Food Science, Nutrition and Microbiology, Second Edition conveys basic scientific facts and principles, necessary for the understanding of food science, nutrition, and microbiology. Organized into 17 chapters, this book…

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Mr. and Mrs. Charles Dickens Entertain at Home presents an account of the life of Mr. and Mrs. Charles Dickens told in a series of parties, or ""Occasions"", given in their own homes. With each is given the lists of distinguished guests; a Victorian Menu taken…

Institut Paul Bocuse Gastronomique

by Institut Paul Bocuse

|This title releases October 6, 2016

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The perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of preparing, cooking and serving delicious, high-end food. An authoritative, unique reference book, it covers…

Meat Science

by Lawrie, R. A.

|October 1, 2013

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Meat Science, Fourth Edition focuses on the science of meat, from the initiation of life in the meat animal to the absorption of its nutrients by the human consumer. This edition updates the topics on hormonal control of reproduction and growth, pre-slaughter…

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Food Processing and Nutrition elucidates the relationship between food processing and nutrition, particularly, the properties of nutrients, effects of different processes, commodities, and the addition of nutrients. This book will be valuable to those who require…