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1 472 Böcker
Risk Assessment Methods for Biological and Chemical Hazards in Food
Fernando Pérez-Rodríguez
917 kr
Frying Technology
Ajay Singh, Pradyuman Kumar, Sajad Ahmad Wani
843 kr
Marine-Based Bioactive Compounds
Nilesh H. Joshi, Stephen T. Grabacki, Yashwant V. Pathak
770 kr
Berry Fruit
Yanyun Zhao
3240 kr
Optimizing Women's Health through Nutrition
Lilian U. Thompson, Wendy E. Ward
831 kr
Global Health Challenges
Anitha Seetha, Anju Bisht, Avula Laxmaiah, Sarita Srivastava
1283 kr
Handbook of Nutrition and Diet in Palliative Care, Second Edition
Victor R. Preedy
624 kr
Pediatric Nutrition for Dietitians
Cassandra Walia, Praveen S. Goday
Bakery and Confectionery Products
Lakshmi Jagarlamudi
550 kr
Amino Acids and Proteins for the Athlete: The Anabolic Edge
Mauro G. Di Pasquale
2323 kr
Fatty Acids in Foods and their Health Implications
Ching Kuang Chow
3117 kr
Marine Nutraceuticals and Functional Foods
Colin Barrow, Fereidoon Shahidi
2872 kr
Sports Nutrition
Judy A. Driskell
Personalized Nutrition
Frank Desiere, Frans Kok, Laura Bouwman
Ira Wolinsky, Judy A. Driskell
Internet Resources on Weight Loss and Obesity
Lillian Brazin
306 kr
Cooking as a Chemical Reaction
Z. Sibel Ozilgen
1161 kr
Antimicrobials for Sustainable Food Storage
Gusdanis Alberto Campos Garcia, Jaskiran Kaur, Naga Raju Maddela
2261 kr
Global Malnutrition
Jahangir Moini, Oyindamola Akinso, Raheleh Ahangari
599 kr
Novel Plant Protein Processing
Sajad Ahmad Wani, Shemilah Fayaz, Zakir Showkat Khan
Coffee Science
Akula Ramakrishna, Magdalena Jeszka-Skowron, Parvatam Giridhar
647 kr
Science of Plant-based Diets in Human Health
Duo Li
2771 kr
Understanding the role of diet/food as a source of potentially harmful chemicals within the exposome
Dr Bozidar Udovicki, Dr Ilija Djekic
The role of the Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives (JECFA) in food chemical risk assessment
Dr Angeliki Vlachou, Dr Markus Lipp, Dr Vittorio Fattori
