Food, Heresies, and Magical Boundaries in the Middle Ages
Andrea Maraschi
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Introduction to Food Engineering
R. Paul (professor of food engineering at the University of Cal Singh
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£101.00
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Improving and Tailoring Enzymes for Food Quality and Functionality
Rickey Y. (Dean, Faculty of Land and Food Systems, University of Yada
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Functional Foods : Principles and Technology
Mingruo (The University of Vermont, Vermont, USA) Guo
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Nutritional and Health Aspects of Food in Western Africa
Ogugua Charles, PhD (University of Ibadan) Aworh
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Advances in Food and Nutrition Research : Volume 110
Fidel (Research Professor, Instituto de Agroquimica y Tecnolog Toldra
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Transforming Food Systems : Narratives of Power
Molly D. (Middlebury College, USA) Anderson
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Digital Communication for Agricultural and Rural Development : Participatory Practices in a Post-COVID Age
Ataharul Chowdhury
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Synbiotic Foods : Significance, Applications, and Acceptance
Smriti Chaturvedi
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Principles of Sustainable Aquaculture : Promoting Social, Economic and Environmental Resilience
Stuart W. Bunting
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Bioactive Compounds from Food : Benefits and Analysis
Leo M.L. Nollet
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The Spatial Organisation of Urban Agriculture in the Global South : Food Security and Sustainable Cities
Ada Gorna
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Gastrospaces : A Philosophical Study of Where We Eat
Matteo (Monash University, Australia) Bonotti
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American Farming Culture and the History of Technology
Joshua T. Brinkman
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Regenerative Farming and Sustainable Diets : Human, Animal and Planetary Health
Joyce (Compassion in World Farming, UK) D'Silva
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Cultural Flows in High-End Cuisine : From the Periphery to the Center
Christel Lane
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Nutraceuticals from Fruit and Vegetable Waste
Vidisha (Lovely Professional University, India) Tomer
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Gastrofascism and Empire : Food in Italian East Africa, 1935-1941
Simone (University of Gastronomic Sciences, Pollenzo, Italy) Cinotto
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Code of Federal Regulations, Title 22 Foreign Relations 1-299 2023
Office Of The Federal Register (U.S.)
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Food and Families in the Making : Knowledge Reproduction and Political Economy of Cooking in Morocco
Katharina Graf
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Radical Food Geographies : Power, Knowledge and Resistance
M. Jahi (Michigan State University) Johnson-Chappell
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