Food Science and Technology

Milk Proteins, 2nd Edition

Author: Mike Boland, Harjinder Singh, Abby Thompson
ISBN: 9780124051713
Pages: 622
Format: 19 Χ 24
Binding: Hardback
Pub. Year: 2014

Hypobaric Storage in Food Industry
Advances in Application and Theory

Author: Stanley Burg
ISBN: 9780124199620
Pages: 124
Format: 16 Χ 23
Binding: Paperback
Pub. Year: 2014

Charcuterie
The Craft of Salting, Smoking and Curing

Author: Michael Ruhlman, Brian Polcyn
ISBN: 9780393058291
Pages: 320
Format: 21 Χ 28
Binding: Hardback
Pub. Year: 2013

Salumi
The Craft of Italian Dry Curing

Author: Michael Ruhlman, Brian Polcyn
ISBN: 9780393068597
Pages: 288
Format: 20 Χ 25
Binding: Hardback
Pub. Year: 2012

Dry-Curing Pork
Make your own Bacon, Ham, Prosciutto, Salami, and More

Author: Hector Kent
ISBN: 978158157243
Pages: 224
Format: 20 Χ 20
Binding: Paperback
Pub. Year: 2014

Preserving Everything
Can, Culture, Pickle, Freeze, Ferment, Deydrate, Salt, Smoke, and Store Fruits, Vegetables, Meat, Milk, and More

Author: Leda Meredith
ISBN: 978158157242
Pages: 288
Format: 20 Χ 20
Binding: Paperback
Pub. Year: 2014

Full Planet, Empty Plates
The New Geopolitics of Food Scarcity

Author: Lester R. Brown
ISBN: 9780393344158
Pages: 160
Format: 14 Χ 21
Binding: Paperback
Pub. Year: 2012

Taste the Waste
Γιατί τα μισά τρόφιμα του πλανήτη καταλήγουν στα σκουπίδια: Ποιος ευθύνεται γι' αυτό

Author: Stefan Kreutzberger, Valentin Thurn
ISBN: 9789600444568
Pages: 328
Format: 15 Χ 22
Binding: Paperback
Pub. Year: 2014

Η ιστορία του κόσμου σε 6 πιάτα

Author: Tom Standage
ISBN: 9789600442519
Pages: 336
Format: 15 Χ 22
Binding: Paperback
Pub. Year: 2011

Διατροφή: μύθοι και προπαγάνδα

Author: Michael Pollan
ISBN: 9789600441970
Pages: 302
Format: 15 Χ 22
Binding: Paperback
Pub. Year: 2011