1-24 of 188 Books

Sensory evaluation techniques
By Morten Meilgaard,Morten C. Meilgaard,Gail Vance Civille,B. Thomas Carr

Sensory evaluation of food
By Harry T. Lawless,Hildegarde Heymann

Introduction to foodservice
By June Payne-Palacio,June PaynePalacio,Monica Theis

Methodological Investigations in Agent-Based Modelling
By Eric Silverman,Daniel Courgeau,Robert Franck,Jakub Bijak,Jason Hilton,Jason Noble,John Bryden

The dynamics of innovation clusters
By Magnus Lagnevik,Ingegerd Sjoholm,Anders Lareke,Jacob Ostberg
HACCP and its instruments
HACCP and its instruments
By Pedro J. Panisello,Peter Quantick,Pedro Panisello

Sorting the beef from the bull
By Richard Evershed

Computing Characterizations of Drugs for Ion Channels and Receptors Using Markov Models
By Aslak Tveito,Glenn T. Lines

Non-Equilibrium Social Science and Policy
By Jeffrey Johnson,Andrzej Nowak,Paul Ormerod,Bridget Rosewell,Yi-Cheng Zhang

The fight over food
By Wynne Wright,Gerad Middendorf

Rowntree and the marketing revolution, 1862-1969
By Fitzgerald, Robert,Robert Fitzgerald
Agricultural policy reforms under structural adjustment in Malawi
Agricultural policy reforms under structural adjustment in Malawi
By Vanessa Scarborough,R. Jackson,J.A.H. Nicholson

Food choice, acceptance and consumption
By Herbert L. Meiselman,H. J. H. MacFie,H.J.H. MacFie

Drying food for profit
By B. L. Axtell,Barrie Axtell,Andrew Russell

Toward safer food
By Michael R. Taylor,Sandra Hoffmann

AGRI-FOOD GLOBALIZATION IN PERSPECTIVE: INTERNATIONAL RESTRUCTURING IN THE PROCESSING TOMATO INDUSTRY
By BILL PRITCHARD,Bill Pritchard,David Burch

Meat processing
By John Kerry,David Ledward,J. Kerry,D.A. Ledward

Sustainable Living with Environmental Risks
By Nobuhiro Kaneko,Shinji Yoshiura,Masanori Kobayashi
The Sustainability of Meat and Cured Meats in Italy
The Sustainability of Meat and Cured Meats in Italy
By Elisabetta Bernardi