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3029 books were found.
Pumps. Boilers. Power transmission. Water treatment. Waste disposal. Efficient lighting. Maintain them, and you'll... Read More >>
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Discusses fundamental aspects of food engineering, including physical chemistry, mass transfer, food rheology, and... Read More >>
A comprehensive treatment of the physiological effects of food and food components capable of promoting good health... Read More >>
Marguerite Patten, doyenne of British cookery shares her wealth of knowledge and her tried and tested recipes for... Read More >>
Outbreaks of Mad Cow Disease, reports of potentially harmful genetically engineered corn and irradiated vegetables... Read More >>
Practical, easy-to-follow guide tells how to select, prepare, and can fruits, vegetables, poultry, red meats, and... Read More >>
From Rodale, America's premier authority on natural foods, comes the most comprehensive, up-to-date resource for... Read More >>
Hassol combines mouth-watering recipes for jams and preserves with personal reflections on the spiritual joys of... Read More >>
Life in the outdoors revolves around food - cooking it, eating it, packing it, carrying it. We even fantasize about... Read More >>
For courses in Introductory Food Science, Food Preparation where chemistry is required, and for Experimental Foods.... Read More >>
An essential guide to successful freezing and handy reference to which foods freeze best. Read More >>
Yeast Sugar Metabolism looks at the biomechanics, genetics, biotechnology and applications of yeast sugar. The yeast... Read More >>
How to smoke a variety of foods, including turkey, cheese, sausage, fish, beef, nuts, wild game. A classic reference.... Read More >>
Includes recipes for turning bumper crops into low-salt, chemical-free pickles and relishes. Read More >>
The field of food colloids is concerned with the structural and dynamic aspects of multi-phase food systems - dispersions,... Read More >>
