Meals in science and practice
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Meals in science and practice interdisciplinary research and business applications by Herbert L. Meiselman

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Published by Woodhead Publishing in Oxford .
Written in English

Subjects:

  • Stork©ıkkener, catering,
  • Sociology,
  • Institutional feeding,
  • Food culture,
  • Spisevaner,
  • Food service,
  • Madkultur,
  • Religion,
  • Meal patterns,
  • Institutionskost,
  • Sociologi

Book details:

Edition Notes

Includes bibliographical references and index.

Statementedited by Herbert L. Meiselman
SeriesWoodhead Publishing in food science, technology and nutrition, Woodhead Publishing in food science, technology and nutrition
The Physical Object
Paginationxxvi, 681 s. :
Number of Pages681
ID Numbers
Open LibraryOL25562564M
ISBN 101845694031, 1439801061
ISBN 109781845694036, 9781439801062
OCLC/WorldCa488295782

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View our complete catalog of authoritative Food & Culinary Science related book titles and textbooks published by Routledge and CRC Press.   Neal Fortin, JD, is an attorney concentrating in food and drug law, food safety, food labeling, ingredient evaluation, biotechnology, and is a Professor at Michigan State University, where he teaches courses in Food Regulation in the United States, Codex Alimentarius, and International Food Law. Series: Woodhead Publishing Series in Food Science, Technology and Nutrition This Series is widely-admired for its quality, breadth and depth of coverage. It includes reviews of key research in food safety including pathogens, contaminant and additive safety, and safety management systems.   So in January , when Fried, then a graduate student at the Rhode Island School of Design, was assigned to photograph a series of tabletops, everything clicked: She would re-create food scenes -- preparing the dishes described and curating props that fit the vibe -- from five works of fiction, starting with Moby-Dick.. "'Chowder' is obviously my favorite chapter in that book," Fried says.

  About this book. Food Regulation: Law, Science, Policy, and Practice provides an in-depth discussion of the federal statutes, regulations, and regulatory agencies involved in food regulation. After an introduction to U. S. food and drug regulation, it covers current food regulations, inspection and enforcement, international law, the Internet, and ethics. Principles of Food Science incorporates science concepts into a lab-oriented foods class. This text shows how the laws of science are at work in foods prepared at home and by the food industry. Each chapter includes engaging features, including NEW “Going Green” environmental updates and “Science Matters” articles. Food Materials Science provides the science behind structuring processes for foods and applications in food product design. The first in its field, the book is an invaluable reference. The creation of added value from raw food materials is a legitimate aspiration of the modern food industry. On Food and Cooking, by Harold McGee (Scribner, $40) If any cooking book could be called a Bible, this is undoubtedly the one. It's the ultimate reference book, with deep exploration into every.