Nutrition and Food Science: Volume II, Green Dorothy

Автор: Scott Kenlynn Dorothy
Название: Monster Tails: A Green-Eyed Boy Named Harvey
ISBN: 166290049X ISBN-13(EAN): 9781662900495
Издательство: Неизвестно
Рейтинг:
Цена: 2402.00 р.
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Описание:

"Harvey is two years old. He has green eyes, red hair, and lots of freckles.
Harvey likes to laugh, run, and play.
Harvey can be stubborn when he wants his way.
Mommy and Daddy say that sometimes Harvey is a monster."

Monster Tails is the beginning of a series that focuses on the poor choices that toddlers tend to make in the "terrible twos" years when temper tantrums abound. Harvey is a typical 2-year-old who handles a simple need much differently than that of his older family members. As Harvey's behavior escalates, he transforms from a stubborn little boy into a ferocious little monster. At the end of the book, Harvey must make the right choice in order to solve his problem. Consequently, the reader gets to enjoy seeing him transform back into his toddler boy self after his behavior improves.

This book invites not only comedy but may also be used as an educational tool for young children in how to handle their daily struggles. Parents and children alike should enjoy watching Harvey take form as he learns from his choices and how his behavior can be applied to real everyday life.

Автор: Green Dorothy
Название: Food Science and Engineering
ISBN: 1632399695 ISBN-13(EAN): 9781632399694
Издательство: Random House (USA)
Цена: 13978.00 р.
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Автор: Green Dorothy
Название: Food Science: Sensory Evaluation Techniques
ISBN: 1682863107 ISBN-13(EAN): 9781682863107
Издательство: Неизвестно
Цена: 24943.00 р.
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Описание: Sensory evaluation plays a significant role in the food industry. Human senses affect decision making process of end consumers. Thus, it is important to understand them. This book presents the essential concepts in the field of sensory analysis and provides some incredible insights into consumer behavior and response. It discusses in detail the effective testing and affective testing methods for sensory evaluation. It also elucidates the concept of perception. This book will prove extremely beneficial to students, researchers and professionals engaged in this field.

Автор: Green Dorothy
Название: Handbook of Food Science and Nutrition
ISBN: 1682867137 ISBN-13(EAN): 9781682867136
Издательство: Неизвестно
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Цена: 23655.00 р.
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Автор: Green Dorothy
Название: Nutrition and Food Science: Volume III
ISBN: 1632394855 ISBN-13(EAN): 9781632394859
Издательство: Random House (USA)
Цена: 13794.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Автор: Green Dorothy
Название: Nutrition: Maintaining Health and Well-Being
ISBN: 1682864960 ISBN-13(EAN): 9781682864968
Издательство: Неизвестно
Цена: 22529.00 р.
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Описание: Nutrition is the science of nutrition interaction and breakdown in relation to the growth, maintenance and health of a living organism. This book on nutrition discusses the scientific understanding and implementation of the field. Dietary management practices provide options for nutrition attainment and well-being through a selection of food. This book attempts to understand the multiple branches that fall under the discipline of nutrition and how such concepts have practical applications. It aims to shed light on some of the unexplored areas and recent researches in this area of study. This book, with its detailed analyses and data, will prove immensely beneficial to professionals and students involved in this area at various levels. With state-of-the-art inputs by acclaimed experts of this field, this book targets students and professionals.

Автор: Green Dorothy
Название: Nutrition and Food Science: Volume I
ISBN: 1632394839 ISBN-13(EAN): 9781632394835
Издательство: Random House (USA)
Цена: 13794.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: Nutrition and food science has emerged as a significant field of study in the recent times. The demand for food and the need to sustain its quality has fueled the growth of the discipline. This book emphasizes the advancements in food and nutrition science. It elucidates the recent researches and emerging concepts of this discipline and presents them in a comprehensive manner for its readers.

Автор: Green Dorothy
Название: Nutrition and Food Science: Volume V
ISBN: 1632394871 ISBN-13(EAN): 9781632394873
Издательство: Random House (USA)
Цена: 13794.00 р.
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Автор: Green Dorothy
Название: Nutrition Science: Challenges and Concerns
ISBN: 1682865487 ISBN-13(EAN): 9781682865484
Издательство: Неизвестно
Цена: 24299.00 р.
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Автор: Green Dorothy
Название: Nutrition and Food Science: Volume IV
ISBN: 1632394863 ISBN-13(EAN): 9781632394866
Издательство: Random House (USA)
Цена: 13794.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Автор: Green Dorothy
Название: Food Science: Health and Nutritional Impacts
ISBN: 1682864596 ISBN-13(EAN): 9781682864593
Издательство: Неизвестно
Цена: 24943.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: This book is a compilation of various topics relating to food sciences and its impact on health and nutrition. It aims to provide its reader a wide variety of topics relating to the field and its sub disciplines like food chemistry and food chemical chemistry to name a few. A number of latest researches have been included to keep the readers up-to-date with the global concepts in this area of study. Coherent flow of topics, student-friendly language and extensive use of examples make this book an invaluable source of knowledge. It attempts to assist those with a goal of delving into the field of food science.

Автор: Green Dorothy
Название: Food Microbiology
ISBN: 1632396424 ISBN-13(EAN): 9781632396426
Издательство: Random House (USA)
Цена: 13794.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: Food microbiology focuses on microbes that have both favourable and undesirable effects on the safety and quality of food. This book aims to understand the multiple branches that fall under the discipline of food microbiology such as food-borne microbes and their interactions with various foods, industrial and biotechnological exploitation of microbial diversity, microbiology of fermented foods, evolutionary dynamics of food-borne pathogenic microbes, genomics and functional genomics of pathogenic and value-adding technological microbes, development of probiotics as food supplements, etc. It also delves into its applications to food and process optimization, risk assessment, etc. This book covers the unexplored aspects of this area and serves as a reference text for the professionals and students engaged in this field.