The Science of Chocolate leads the reader to an understanding of the complete chocolate making process and includes the ways in which basic science plays a vital role in its …
Since 1984 this book, now in its 7th edition and thoroughly updated, has introduced the crucial interface between our diet and the essentially chemical nature of what we eat and …
The name "Allium" is said to come from the Greek word to avoid because of its offensive smell. The genus Allium includes more than 800 species of which only a few have been …
