Alors que de nouveaux modes de consommation émergent sous la forme de cafés « durables », et que le café devient une boisson à la mode avec la multiplication de bars spécialisés, les producteurs per……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
In recent years, consumers have become increasingly interested not just in price and quality but in where and how food is produced. However, these changes to consumer attitudes have highlighted a co……続きを見る
With the global population estimated to reach 9 billion by 2050, agricultural production must align with this growth to alleviate any further burden on our current food systems. More sustainable and……続きを見る
L’atto della nutrizione è la forma più naturale e primitiva di amore e di cura, ed è l’insieme dei processi biologici che condizionano la sopravvivenza e lo sviluppo. NutriMi di salute è una guida p……続きを見る
This book offers a clear description of all the balsamic vinegars and/or similar products produced in the world, their differences in composition, quality and use. This encompasses all the steps for……続きを見る
A comprehensive and interdisciplinary approach to the economics of the production, distribution, and consumption of wine.
Wine economics is a growing subfield that examines the economics of the prod……続きを見る
From the Author's Preface Ceramic sensors have been in use for more than thirty years. Since ceramics exhibit a number of specific characteristics that enable their cost to become lower and their re……続きを見る
This book is the first authoritative text on the role that physicists play in solving the inherently multidisciplinary science and technology challenges in food manufacturing. Topics range from desi……続きを見る
