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Language: en
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Pages: 242
Type: BOOK - Published: 2015-05-01 - Publisher: New Society Publisher
“Anyone who eats should read this book: You will come to the table with new appreciation for the intersections between race and food . . . powerful.”—Anna
Language: en
Pages: 481
Pages: 481
Type: BOOK - Published: 2012-04-05 - Publisher: CRC Press
Controlling, measuring, and "designing" the color of food are critical concerns in the food industry, as the appeal of food is chiefly determined visually, with
Language: en
Pages: 643
Pages: 643
Type: BOOK - Published: 2023-10-24 - Publisher: Elsevier
Handbook on Natural Pigments in Food and Beverages: Industrial Applications for Improving Color, Second Edition focuses on a color solution for a specific commo
Language: en
Pages: 338
Pages: 338
Type: BOOK - Published: 2018-07-03 - Publisher: Penguin
The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating—and want to eat more. Why do we consume 35 percent more
Language: en
Pages: 1130
Pages: 1130
Type: BOOK - Published: 1997 - Publisher: CRC Press
A 3-volume reference set you'll use every day. • Suppose you are the regulatory affairs manager for a food company, and your boss calls about "beet red",