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In this Very Short Introduction, Prof Lord John Krebs provides a brief history of human food, from our remote ancestors 3 million years ago to the present day. By looking at the …
In recent years, viticulture has seen phenomenal growth, particularly in such countries as Australia, New Zealand, the United States, Chile, and South Africa. The surge in …
Poets extol the burst of aroma when the bottle is opened, the wine poured, the flavor on the palate as it combines with the olfactory expression detected and the resulting glow …
This sixth volume in the Gums and Stabilisers series is based on the 6th Wrexham Conference which took place in July 1991. As such it reflects the new trends and concerns which are …
The two Essential Molecular Biology books in the Practical Approach Series are designed for the absolute beginner at gene cloning whether they be at the start of their career or an …
Genetically modified plants are currently causing controversy worldwide; a great deal has been written about their supposed environmental effects. However, the newspaper headlines …
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 …
An exploration of how the many sciences of wine can enhance our appreciation and enjoyment of wine. In From Terrain to Brain, Professor Erika Szymanski makes wine science …
This eighth volume in the Gums and Stabilisers series places major emphasis on new and innovative processing methods, particularly hydration, high pressure and high temperature …
Spectrophotometry and Spectrofluorimetry: A Practical Approach Second Edition was written with the intention to help the reader understand the background concepts and practical …