Food Studies.
Overview
| Works: | 24 works in 7 publications in 7 languages | |
|---|---|---|
Titles
Disaster risk reduction and rural resilience = with a focus on agriculture, water, gender and technology /
by:
(Language materials, printed)
Microwave processing of foods = challenges, advances and prospects : microwaves and food /
by:
(Language materials, printed)
Food process engineering and technology = safety, packaging, nanotechnologies and human health /
by:
(Language materials, printed)
From the plate to gastro-politics = unravelling the boom of Peruvian cuisine /
by:
(Language materials, printed)
Starch = advances in modifications, technologies and applications /
by:
(Language materials, printed)
Application of Nanotechnology in Food Science, Processing and Packaging
by:
(Language materials, printed)
Asiatic Water Buffalo = A Sustainable and Healthy Red Meat Source /
by:
(Language materials, printed)
Food and Agricultural Byproducts as Important Source of Valuable Nutraceuticals
by:
(Language materials, printed)
Making Food in Local and Global Contexts = Anthropological Perspectives /
by:
(Language materials, printed)
Atlas of the Food System = Challenges for a Sustainable Transition of the Lisbon Region /
by:
(Language materials, printed)
Advances in Food Chemistry = Food Components, Processing and Preservation /
by:
(Language materials, printed)
Responsibility in Environmental Governance = Unwrapping the Global Food Waste Dilemma /
by:
(Language materials, printed)
A History of Italian Wine = Culture, Economics, and Environment in the Nineteenth through Twenty-First Centuries /
by:
(Language materials, printed)
Functional Cereals and Cereal Foods = Properties, Functionality and Applications /
by:
(Language materials, printed)
Food and Identity in Nineteenth and Twentieth Century Ghana = Food, Fights, and Regionalism /
by:
(Language materials, printed)
Show more
Fewer
Subjects