Un libro novedoso que rompe con el mito tradicional y aceptado del terroir, en el que el autor propone una mirada nueva y provocadora: el vino no lo hacen los suelos, lo hacen las personas, los dife……続きを見る
The sixth edition of this classic text brings sensory evaluation to life for new students and experienced professionals alike. A full array of sensory methods is covered – including descriptive tech……続きを見る
著者：Harry White
出版社： Amberley Publishing
発売日： 2022年04月15日
This book tells the story of Bass, which during the mid-1800s grew from a small provincial brewery into the world’s largest ale brewer. Spanning 230 years, the story is set against a backdrop of cha……続きを見る
著者：Fintan Kerr
出版社： Académie du Vin Library
発売日： 2026年03月15日
A handy and stylish pocket guide to Rioja, The Smart Traveller’s Wine Guide covers everything you need to know about Spain’s most famous wine region, its fascinating 150-year relationship with Borde……続きを見る
Fermentation is one of the oldest and most widely used methods for enhancing the nutritional value of food. From an early point in the development of agriculture and animal husbandry, microbial ferm……続きを見る
All About Coffee by William H. Ukers is a comprehensive and fascinating exploration of coffee’s journey from its ancient origins to its status as a global beverage. First published in 1922, this cla……続きを見る
Something About Sugar by George M. Moffett is a comprehensive exploration of the sugar industry, tracing its profound impact on the economic, social, and political landscapes of the United States an……続きを見る
The Oyster: Where, How and When to Find, Breed, Cook and Eat It is a comprehensive and engaging guide dedicated to the fascinating world of oysters. Originally published in the 19th century, this bo……続きを見る
This book provides a comprehensive overview of the role of microorganisms in industrial processes, environmental management, and the production of valuable industrial products. It reviews the role o……続きを見る
The process of food inspection relies on an inspector's understanding of the intrinsic hazards associated with individual foods. Whereas spoilage can usually be determined through a simple organolep……続きを見る
This book features five peer-reviewed reviews on optimising agri-food supply chains.
The first chapter provides an overview of agri-food supply chains and explores the unique characteristics which d……続きを見る
Puede solicitar gratuitamente las soluciones a todas las actividades y al examen final en el email tutor@tutorformacion.es Capacidades que se adquieren con este Manual: - Efectuar la recepción de al……続きを見る
One in ten people older than sixty-five, and nearly half of those older than eighty-five, have Alzheimer's disease.
It's widely accepted nowadays that memory loss comes with age. Alzheimer's current……続きを見る
Puede solicitar gratuitamente las soluciones a todas las actividades en el email tutor@tutorformacion.es Capacidades que se adquieren con este Manual: - Utilizar los equipos, máquinas, útiles y herr……続きを見る
Puede solicitar gratuitamente las soluciones a todas las actividades en el email tutor@tutorformacion.es Capacidades que se adquieren con este Manual: - Efectuar la recepción de alimentos y bebidas ……続きを見る
Puede solicitar gratuitamente las soluciones a todas las actividades y al examen final en el email tutor@tutorformacion.es Capacidades que se adquieren con este Manual: - Realizar tareas sencillas d……続きを見る
Introduction to Food Engineering, Sixth Edition brings a much more in-depth and didactic presentation of classic food engineering topics, such as the relationship of engineering to the chemistry, mi……続きを見る
New York Times Bestelling author and BBQ maestro Adam Perry Lang is back! Serious Barbecue meets A Man, A Can, A Plan in BBQ 25: an ultra-foolproof guide to the 25 most popular barbecue dishes, in a……続きを見る
Este libro revela el inmenso potencial de la ibia u oca (Oxalis tuberosa), un tubérculo ancestral andino que, pese a su alto valor nutricional y otras propiedades de su valor agregado, está en riesg……続きを見る
Quel est le bilan des efforts menés depuis plus de dix ans dans la recherche publique et privée du secteur des industries alimentaires ? Quelles sont les grandes lignes prospectives de ces domaines ……続きを見る
L'objectif de cette expertise (commandée par le ministère de l'Agriculture et de la Pêche à l'Inra) est d'éclairer les pouvoirs publics sur les actions à mener pour répondre au double objectif de so……続きを見る
Cet ouvrage, consacré aux protéines et aux peptides du lait de vache, décrit les principales propriétés des caséines et lactoprotéines : structure, caractéristiques physicochimiques et valeur nutrit……続きを見る
Cet ouvrage fait le bilan des connaissances sur la science et la technologie du blé. Il présente la composition biochimique de cette céréale et propose une analyse critique des bases technologiques ……続きを見る
Ancré dans la tradition française, le temps du repas est un moment de plaisir et de convivialité. Pour garantir aux consommateurs une offre diversifiée de produits de qualité, dont le niveau de perf……続きを見る
Les biotechnologies, les nanotechnologies et les sciences de l’information vont-elles bouleverser les modes de production, de fabrication et de distribution des aliments ? Que nous préparent les sav……続きを見る
PROVIDES A CLEAR AND ACCESSIBLE PATH TO LEARNING KEY SCIENTIFIC CONCEPTS THROUGH THE LENS OF FOOD AND COOKING
The Science of Cooking provides an engaging and relatable way to explore the science beh……続きを見る
Reviews the nutritional benefits, applications and challenges of using protein from black soldier flies and yellow mealworms in poultry, pig and fish feed
Considers recent advances in the developme……続きを見る
Ozone is a powerful disinfectant with many applications. This book describes the unique advantages of using ozone technology for food decontamination. Food contamination, especially microbial contam……続きを見る
This groundbreaking book provides a balanced and organized discussion of the interactions of food science and biotechnology at the molecular and industrial levels. Carefully selected and reviewed co……続きを見る
