Michael H. Tunick – författare
Visar alla böcker från författaren Michael H. Tunick. Handla med fri frakt och snabb leverans.
17 produkter
The Science of Cheese
Inbunden, 2014
797 kr
Lägg i varukorg
In an engaging tour of the science and history of cheese, Michael Tunick explores the art of cheese making, the science that lies underneath the deliciousness, and the history behind how humanity came up with one of its most varied and versatile of foods.Dr. Tunick spends his everyday deep within …
The Science and Craft of Artisanal Food
Av Michael H. Tunick, Andrew L. Waterhouse
Inbunden, 2023
478 kr
Lägg i varukorg
You are what you eat, and today's consumers care about the origins of their food. Artisanal food embodies those concerns, tailoring processes to raw materials to achieve the artisan's vision of the perfect product. The Science and Craft of Artisanal Food describes the science behind small and …
Science and Craft of Artisanal Food
Av Andrew L. Waterhouse, Michael H. Tunick
E-bok, 2023
422 kr
Lägg i varukorg
You are what you eat, and today''s consumers care about the origins of their food. Artisanal food embodies those concerns, tailoring processes to raw materials to achieve the artisan''s vision of the perfect product. The Science and Craft of Artisanal Food describes the science behind small and …
Science and Craft of Artisanal Food
Av Andrew L. Waterhouse, Michael H. Tunick
E-bok, 2023
422 kr
Lägg i varukorg
You are what you eat, and today''s consumers care about the origins of their food. Artisanal food embodies those concerns, tailoring processes to raw materials to achieve the artisan''s vision of the perfect product. The Science and Craft of Artisanal Food describes the science behind small and …
Science of Cheese
E-bok, 2013
554 kr
Lägg i varukorg
In an engaging tour of the science and history of cheese, Michael Tunick explores the art of cheese making, the science that lies underneath the deliciousness, and the history behind how humanity came up with one of its most varied and versatile of foods.Dr. Tunick spends his everyday deep within …
Chemistry of Structure-Function Relationships in Cheese
Proceedings of an ACS Symposium Held in Chicago, Illinois, August 23-25, 1993
Av Edyth L. Malin, Michael H. Tunick
Inbunden, 1995
904 kr
Lägg i varukorg
New Techniques in the Analysis of Foods
Av Howard Kunreuther, American Chemical Society Symposium on N m. fl.
Inbunden, 1999
1532 kr
Lägg i varukorg
The contributions in this volume were first presented at a symposium organized by the editors and held at the 214th National Meeting of the American Chemical Society in Las Vegas in September, 1997. The symposium was sponsored by the ACS Division of Agricultural and Food Chemistry and covered …
The Science and Culture of Latin American Foods
Harnessing Ingredients for Health
Av Sonia G. S�yago-Ayerdi, Michael H. Tunick m. fl.
Häftad, 2025
2161 kr
Lägg i varukorg
The Science and Culture of Latin American Foods: Harnessing Ingredients for Health combines science and technology to demonstrate the importance of rescuing and preserving traditional and ancestral knowledge to exploit the functional benefits of the regions’ many roots, plants, seeds, insects, and …
Science and Culture of Latin American Foods
Harnessing Ingredients for Health
Av Aaron F. Gonzalez Cordova, Guadalupe Flavia Loarca Pina m. fl.
E-bok, 2025
2656 kr
Lägg i varukorg
The Science and Culture of Latin American Foods: Harnessing Ingredients for Health combines science and technology to demonstrate the importance of rescuing and preserving traditional and ancestral knowledge to exploit the functional benefits of the regions' many roots, plants, seeds, insects, and …
New Techniques in the Analysis of Foods
Av Michael H. Tunick, Samuel A. Palumbo m. fl.
Häftad, 2010
1577 kr
Lägg i varukorg
The contributions in this volume were first presented at a symposium organized by the editors and held at the 214th National Meeting of the American Chemical Society in Las Vegas in September, 1997. The symposium was sponsored by the ACS Division of Agricultural and Food Chemistry and covered …
Chemistry of Structure-Function Relationships in Cheese
Av Edyth L. Malin, Michael H. Tunick
Häftad, 2012
568 kr
Lägg i varukorg
Although the art of making cheese can be traced to prehistoric times, it has continued to evolve as modern civilization progressed. The advent of new technologies and instrumentation has brought exponential growth in the understanding of cheese components and their function. Even more recently, the …
Chemistry of Structure-Function Relationships in Cheese
Av Michael H. Tunick, Edyth L. Malin
E-bok, 2013
755 kr
Lägg i varukorg
Although the art of making cheese can be traced to prehistoric times, it has continued to evolve as modern civilization progressed. The advent of new technologies and instrumentation has brought exponential growth in the understanding of cheese components and their function. Even more recently, the …
Chemistry of Structure-Function Relationships in Cheese
Av Edyth L. Malin, Michael H. Tunick
2011
672 kr
Lägg i varukorg
New Techniques in the Analysis of Foods
Av Pina M. Fratamico, Samuel A. Palumbo m. fl.
E-bok, 2013
1947 kr
Lägg i varukorg
The contributions in this volume were first presented at a symposium organized by the editors and held at the 214th National Meeting of the American Chemical Society in Las Vegas in September, 1997. The symposium was sponsored by the ACS Division of Agricultural and Food Chemistry and covered …
Handbook of Cheese Chemistry
Inbunden, 2023
2828 kr
Lägg i varukorg
Edited and authored by world experts, this book covers the newest areas of research into cheese manufacture and engineering, as well as the latest developments concerning properties and structure. Information dealing with cheese manufacture includes starter and adjunct cultures, nonstarter lactic …
Handbook of Cheese Chemistry
E-bok, 2023
2591 kr
Lägg i varukorg
Edited and authored by world experts, this book covers the newest areas of research into cheese manufacture and engineering, as well as the latest developments concerning properties and structure. Information dealing with cheese manufacture includes starter and adjunct cultures, nonstarter lactic …
Handbook of Cheese Chemistry
E-bok, 2023
2591 kr
Lägg i varukorg
Edited and authored by world experts, this book covers the newest areas of research into cheese manufacture and engineering, as well as the latest developments concerning properties and structure. Information dealing with cheese manufacture includes starter and adjunct cultures, nonstarter lactic …
