0
Your cart

Your cart is empty

Browse All Departments
Price
  • R50 - R100 (2)
  • R100 - R250 (29)
  • R250 - R500 (138)
  • R500+ (5,578)
  • -
Status
Format
Author / Contributor
Publisher

Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology

Winemaking Basics (Hardcover): C.S. Ough Winemaking Basics (Hardcover)
C.S. Ough
R3,204 Discovery Miles 32 040 Ships in 12 - 17 working days

Here is an informative guide for the winemaker and connoisseur seeking a better and more basic understanding of what the science associated with winemaking is about!Written by one of the country's leading enologists, Winemaking Basics explains in easily understandable language the fundamental processes of making table wines. The author discusses the conditions, equipment, and basic materials used to make table wine. Handy as a step-by-step guide or a general reference, this practical book explores the crucial aspects of : an introduction to growing and harvesting grapes processing grapes fermentation and wine composition clarification and fining of wines stabilization aging, bottling, and storage additives and contaminants required methods of analysis sensory evaluation setting up and maintaining home winery facilities and equipment Winemaking Basics offers various options on making table wines. It also gives the winemaker some insight into why certain treatments have desired--or undesired--effects. Winemakers will learn techniques to change the style of their wine, avoid pitfalls, and correct or prevent expensive and frustrating problems.The bibliography covers most of the current texts that should be of interest to the winemaker. Although not heavily referenced, this informative guide mentions a few key books and articles for the reader who wishes to pursue the science aspects more deeply.

Winemaking Basics (Paperback): C.S. Ough Winemaking Basics (Paperback)
C.S. Ough
R1,750 Discovery Miles 17 500 Ships in 12 - 17 working days

Here is an informative guide for the winemaker and connoisseur seeking a better and more basic understanding of what the science associated with winemaking is about!Written by one of the country's leading enologists, Winemaking Basics explains in easily understandable language the fundamental processes of making table wines. The author discusses the conditions, equipment, and basic materials used to make table wine. Handy as a step-by-step guide or a general reference, this practical book explores the crucial aspects of : an introduction to growing and harvesting grapes processing grapes fermentation and wine composition clarification and fining of wines stabilization aging, bottling, and storage additives and contaminants required methods of analysis sensory evaluation setting up and maintaining home winery facilities and equipment Winemaking Basics offers various options on making table wines. It also gives the winemaker some insight into why certain treatments have desired--or undesired--effects. Winemakers will learn techniques to change the style of their wine, avoid pitfalls, and correct or prevent expensive and frustrating problems.The bibliography covers most of the current texts that should be of interest to the winemaker. Although not heavily referenced, this informative guide mentions a few key books and articles for the reader who wishes to pursue the science aspects more deeply.

Chemistry and Technology of Cereals as Food and Feed (Hardcover, 2nd ed. 1991): Samuel A Matz Chemistry and Technology of Cereals as Food and Feed (Hardcover, 2nd ed. 1991)
Samuel A Matz
R5,883 Discovery Miles 58 830 Ships in 10 - 15 working days

This is a completely revised and updated edition of the comprehensive and widely used survey of cereal technology. The first section describes the botany, classification, structure, composition, nutritional importantance and uses of wheat, corn, oats, rye, sorghum, rice and barley, as well as six other grains. The book also details the latest methods of producing, cleaning, and storing these grains. The second section of the book offers current information on the technological and engineering principles of feed milling, flour milling, baking, malting, brewing, manufacturing breakfast cereals, snack food production, wet milling (starch and oil production from grains), rice processing, and other upgrading procedures applied to cereal grains. This section also explains the value and utilization of by-products and examines many rarely discussed processing methods. In addition, the book provides reviews of current knowledge on the dietary importance of cereal proteins, lipids, fibre, vitamins, minerals, and anti-nutrient factors, as well as the effects of processing methods on these materials. This book should be of interest to those involved in agriculture, meat production and food science/technology.

Agricultural Cybernetics (Hardcover, 1st ed. 2021): Yanbo Huang, Qin Zhang Agricultural Cybernetics (Hardcover, 1st ed. 2021)
Yanbo Huang, Qin Zhang
R3,946 Discovery Miles 39 460 Ships in 12 - 17 working days

Agricultural systems are uniquely complex systems, given that agricultural systems are parts of natural and ecological systems. Those aspects bring in a substantial degree of uncertainty in system operation. Also, impact factors, such as weather factors, are critical in agricultural systems but these factors are uncontrollable in system management. Modern agriculture has been evolving through precision agriculture beginning in the late 1980s and biotechnological innovations in the early 2000s. Precision agriculture implements site-specific crop production management by integrating agricultural mechanization and information technology in geographic information system (GIS), global navigation satellite system (GNSS), and remote sensing. Now, precision agriculture is set to evolve into smart agriculture with advanced systematization, informatization, intelligence and automation. From precision agriculture to smart agriculture, there is a substantial amount of specific control and communication problems that have been investigated and will continue to be studied. In this book, the core ideas and methods from control problems in agricultural production systems are extracted, and a system view of agricultural production is formulated for the analysis and design of management strategies to control and optimize agricultural production systems while exploiting the intrinsic feedback information-exchanging mechanisms. On this basis, the theoretical framework of agricultural cybernetics is established to predict and control the behavior of agricultural production systems through control theory.

Edible Plants in Health and Diseases - Volume 1 : Cultural, Practical and Economic Value (Hardcover, 1st ed. 2022): Mubashir... Edible Plants in Health and Diseases - Volume 1 : Cultural, Practical and Economic Value (Hardcover, 1st ed. 2022)
Mubashir Hussain Masoodi, Muneeb U Rehman
R5,488 Discovery Miles 54 880 Ships in 10 - 15 working days

The book provides significant information on some of the promising edible medicinal plants and how these possess both nutritive as well as medicinal value. The significance of these edible plants in traditional medicine, their distribution in different regions and the importance of their chemical constituents are discussed systematically concerning the role of these plants in ethnomedicine in different regions of the world. The current volume focuses on the economic and culturally important medicinal uses of edible plants and a detailed survey of the literature on scientific researches of pharmacognostical characteristics, traditional uses, scientific validation, and phytochemical composition, and pharmacological activities. This book is a single-source scientific reference to explore the specific factors that contribute to these potential health benefits, as well as discussing how to maximize those potential benefits. Chemists, food technologists, pharmacologists, phytochemists as well as all professionals involved with quality control and standardization will find in this book a valuable and updated basis for their work.

Volatile Compounds in Foods and Beverages (Hardcover): Henk Maarse Volatile Compounds in Foods and Beverages (Hardcover)
Henk Maarse
R11,389 Discovery Miles 113 890 Ships in 12 - 17 working days

Collects the information available in the literature on volatile compounds in foods and beverages. This information is given in 17 chapters, each dealing with a specific product or product group. Only compounds that are major constituents and/or contribute significantly to the flavor of the relevant

Agricultural Internet of Things - Technologies and Applications (Hardcover, 1st ed. 2021): Yong He, Pengcheng Nie, Qin Zhang,... Agricultural Internet of Things - Technologies and Applications (Hardcover, 1st ed. 2021)
Yong He, Pengcheng Nie, Qin Zhang, Fei Liu
R4,927 Discovery Miles 49 270 Ships in 12 - 17 working days

Internet of things (IoT) is a new type of network that combines communication technology, expanded applications, and physical devices. Among them, agriculture is one of the most important areas in the application of the IoT technology, which has its unique requirements and integration features. Compared to the information technology in traditional agriculture, the agricultural IoT mainly refers to industrialized production and sustainable development under relatively controllable conditions. Agricultural IoT applies sensors, RFID, visual capture terminals and other types of sensing devices to detect and collect site information, and with broad applications in field planting, facility horticulture, livestock and poultry breeding, aquaculture and agricultural product logistics. It utilizes multiple information transmission channels such as wireless sensor networks, telecommunications networks and the internet to achieve reliable transmission of agricultural information at multiple scales and intelligently processes the acquired, massive information. The goals are to achieve (i) optimal control of agricultural production process, (ii) intelligent electronic trading of agricultural products circulation, and (iii) management of systematic logistics, quality and safety traceability. This book focuses on three levels of agricultural IoT network: information perception technology, information transmission technology and application technology.

High Pressure Fluid Technology for Green Food Processing (Hardcover, 2015 ed.): Tiziana Fornari, Roumiana P. Stateva High Pressure Fluid Technology for Green Food Processing (Hardcover, 2015 ed.)
Tiziana Fornari, Roumiana P. Stateva
R4,868 R4,300 Discovery Miles 43 000 Save R568 (12%) Ships in 12 - 17 working days

The aim of this book is to present the fundamentals of high pressure technologies from the perspective of mass transfer phenomena and thermodynamic considerations. Novel food applications are exposed and their relation to chemical analysis, extraction, reaction and particle formation processes are outlined. The chapters are written by a diverse group of scientists with expertise in chemistry, food processes, analytical chemistry, chemical engineering and chemical engineering thermodynamics, and biotechnology. The mission of green food engineering is to promote innovative technologies that reduce or eliminate the use or generation of hazardous materials (solvents, reagents) in the design and operation of food related processes, with the view to improve food safety and quality. Several efficient, environmentally friendly and benign technologies based on the use of high pressure and green solvents have demonstrated to be sustainable alternatives to traditional processes in the food industry. Although hundreds of new ideas are being published in the open literature, reliable engineering tools to simulate and design those processes are still under development. High Pressure Fluid Technology for Green Food Processing presents in-depth analyses and outlines the ways towards their maturity. Tiziana Fornari, Research Institute of Food Science (CIAL) Universidad Autonoma de Madrid, Madrid, Spain Roumiana P. Stateva, Institute of Chemical Engineering, Bulgarian Academy of Sciences, Sofia, Bulgaria

Functional Foods (Hardcover, 2003 ed.): Katharina Mader Functional Foods (Hardcover, 2003 ed.)
Katharina Mader; R Chadwick, S Henson, B. Moseley, G. Koenen, …
R2,925 Discovery Miles 29 250 Ships in 10 - 15 working days

The Europiiische Akademie is concerned with the study of scientific and technolog ical advances for the individual, society and the natural environment. The work of the academy is interdisciplinary drawing on relevant academic disciplines so far as they can inform the debate on consequences and suggest solutions. This book is dedicated to the issue of Functional Foods, a rather topical issue with important ramifications for the overall quality of life. It is the result of the Europiiische Akademie's working group "Functional Foods" which worked from January 2001 to June 2003. Since the times of Hippocrates, we view "food as our medicine, and medicine as our food"; a view that is confirmed by nowadays science which agrees that diet is related to health, well-being and the prevention of disease. At the same time, food related diseases have reached epidemic proportions in western societies while obe sity is spreading rapidly in all parts and strata of modern society. The cost for the health system is significant while the reduction in quality of life is immeasurable."

Seafoods - Chemistry, Processing Technology and Quality (Hardcover): Fereidoon Shahidi, J.Richard Botta Seafoods - Chemistry, Processing Technology and Quality (Hardcover)
Fereidoon Shahidi, J.Richard Botta
R2,431 Discovery Miles 24 310 Ships in 12 - 17 working days

Seafoods have a variable protein content that tends to deteriorate rapidly during post-mortem, largely due to post-mortem biochemical changes in proteins and non-protein nitrogenous compounds. This book examines chemical processes and interactions found in seafood and discusses the processing techniques used, in relation to quality and sensory assessment. The processing and use of seafood by-products is also covered. This book should be of interest to seafood scientists and technologists; food chemists; biochemists; and microbiologists and sensory scientists in the industrial and academic sectors.

The Artisan's Guide to Crafting Distilled Spirits - Small-Scale Production of Brandies, Schnapps and Liquors (Hardcover):... The Artisan's Guide to Crafting Distilled Spirits - Small-Scale Production of Brandies, Schnapps and Liquors (Hardcover)
Bettina Malle, Helge Schmickl; Translated by Paul Lehmann
R766 Discovery Miles 7 660 Ships in 12 - 17 working days
Wine Chemistry and Biochemistry (Hardcover, 2009 ed.): M. Victoria Moreno-Arribas, Carmen Polo Wine Chemistry and Biochemistry (Hardcover, 2009 ed.)
M. Victoria Moreno-Arribas, Carmen Polo
R7,199 Discovery Miles 71 990 Ships in 12 - 17 working days

The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the areas. The first part of the book summarizes the most important aspects of winemaking technology and microbiology. The second most extensive part deals with the different groups of compounds, how these are modified during the various steps of the production process, and how they affect the wine quality, sensorial aspects, and physiological activity, etc. The third section describes undesirable alterations of wines, including those affecting quality and food safety. Finally, the treatment of data will be considered, an aspect which has not yet been tackled in any other book on enology. In this chapter, the authors not only explain the tools available for analytical data processing, but also indicate the most appropriate treatment to apply, depending on the information required, illustrating with examples throughout the chapter from enological literature.

Process-Induced Chemical Changes in Food (Hardcover, 1998 ed.): Fereidoon Shahidi, Chi-Tang Ho, Nguyen van Chuyen Process-Induced Chemical Changes in Food (Hardcover, 1998 ed.)
Fereidoon Shahidi, Chi-Tang Ho, Nguyen van Chuyen
R4,378 Discovery Miles 43 780 Ships in 12 - 17 working days

Chemical changes that occur in foods during processing and storage are manifold and might be both desirable and undesirable in nature. While many of the processes are carried out intentionally, there are also certain unwanted changes that naturally occur in food and might have to be controlled. Therefore, efforts are made to devise processing technologies in which desirable attributes of foods are retained and their deleterious ef fects are minimized. While proteins, lipids and carbohydrates are the main nutrients of food that are affected by processing, it is their interaction with one another, as well as in volvement oflow-molecular-weight constituents that affects their flavor, color and overall acceptability. Thus, generation of aroma via thermal processing and bioconversion is of utmost importance in food preparation. Furthermore, processing operations must be opti mized in order to eliminate or reduce the content of antinutrients that are present in foods and retain their bioactive components. Therefore, while novel processing technologies such as freezing, irradiation, microwaving, high pressure treatment and fermentation might be employed, control process conditions in a manner that both the desirable sensory attributes and wholesomeness of foods are safeguarded is essential. Obviously, method ologies should also be established to quantitate the changes that occur in foods as a result of processing. This volume was developed from contributions provided by a group of internation ally-recognized lead scientists."

Process Analytical Technology for the Food Industry (Hardcover, 2014 ed.): Colm P. O'Donnell, Colette Fagan, P.J. Cullen Process Analytical Technology for the Food Industry (Hardcover, 2014 ed.)
Colm P. O'Donnell, Colette Fagan, P.J. Cullen
R4,113 R3,392 Discovery Miles 33 920 Save R721 (18%) Ships in 12 - 17 working days

The Process Analytical Technology (PAT) initiative aims to move from a paradigm of " testing quality in " to " building quality in by design ." It can be defined as the optimal application of process analytical technologies, feedback process control strategies, information management tools, and/or product process optimization strategies.

Recently, there have been significant advances in process sensors and in model-based monitoring and control methodologies, leading to enormous opportunities for improved performance of food manufacturing processes and for the quality of food products with the adoption of PAT. Improvements in process efficiency, reduced product variability, enhanced traceability, process understanding, and decreased risk of contamination are some of the benefits arising from the introduction of a PAT strategy in the food industry.

"Process Analytical Technology for the Food Industry" reviews established and emerging PAT tools with potential application within the food processing industry. The book will also serve as a reference for industry, researchers, educators, and students by providing a comprehensive insight into the objectives, challenges, and benefits of adopting a Process Analytical Technology strategy in the food industry."

Unconventional Oilseeds and Oil Sources (Paperback): Abdalbasit Adam Mariod Alnadif, Mohamed Elwathig Saeed Mirghani, Ismail... Unconventional Oilseeds and Oil Sources (Paperback)
Abdalbasit Adam Mariod Alnadif, Mohamed Elwathig Saeed Mirghani, Ismail Hassan Hussein
R3,375 R2,991 Discovery Miles 29 910 Save R384 (11%) Ships in 12 - 17 working days

Unconventional Oilseeds and New Oil Sources: Chemistry and Analysis is presented in three parts, with each section dedicated to different types of oil sources. Part One deals with plants (vegetable, herbs, shrubs), such as Hibiscus, Mexican Poppy, Cucumber, Squashes, Sesame, etc. Part Two presents unconventional oils found in trees (like Balanites aegyptiaca, Annona squamosal and Catunaregam nilotica), and Part Three deals with new oils found in insects, as in the water melon bug and sorghum bug. This book will be of interest to researchers in oilseed production, research and development personnel, food scientists, plant breeders, product development personnel, and government agency personnel involved in the production, transportation, distribution, and processing of oilseeds.

Sweet Potato Processing Technology (Paperback): Taihua Mu, Hongnan Sun, Miao Zhang, Cheng Wang Sweet Potato Processing Technology (Paperback)
Taihua Mu, Hongnan Sun, Miao Zhang, Cheng Wang
R3,000 Discovery Miles 30 000 Ships in 12 - 17 working days

Sweet Potato Processing Technology systematically introduces processing technologies of sweet potato starch and its series products including sweet potato protein, dietary fibers, pectin, granules, anthocyanins and chlorogenic acids. The book provides a detailed and comprehensive account of physicochemical and functional properties of sweet potato products, the nutritional components extracted from sweet potato, as well as their utilization in food, medicine and cosmetic fields. This book can provide the scientific basis and technical support for virtuous circle promotion and structure upgrade of sweet potato processing industry. This book will be a valuable reference for undergraduate and graduate students, as well as specialists and enterprise research staff in the field of food technology.

A Sustainable Green Future - Perspectives on Energy, Economy, Industry, Cities and Environment (Hardcover, 1st ed. 2023): Suphi... A Sustainable Green Future - Perspectives on Energy, Economy, Industry, Cities and Environment (Hardcover, 1st ed. 2023)
Suphi S. Oncel
R3,989 Discovery Miles 39 890 Ships in 12 - 17 working days

The aim of this book is to open a vision to sustainability and development through a holistic perspective comprising the critical blocks of energy, environment and economy. From renewable energy, urban infrastructure, societal health to industrial symbiosis, the book assesses critical issues to reach a green future with realistic solutions proposed by a diverse range of multidisciplinary experts. It is intended for a broad readership of academics, researchers and industry experts focusing on these fields, and with specializations in sustainability.  The book is divided into different clusters starting with an introductory foreword to express the theme of the book and the route of the titles. The first cluster of the book highlights various multidisciplinary perspectives considering the interaction between different expertise. From engineering to economy supported with social pillars, this section gives the critical points of selected topics to focus on the future with a sustainability vision. The second cluster focuses on health issues, with discussion about the impacts of the COVID-19 pandemic and the way forward. Critical points like vaccines, health care and food security are highlighted. The third cluster is comprised of titles related to the urban environment and infrastructure. New solutions and discussions on biodesign, waste management and transportation are covered in this section. The last cluster covers energy, and highlights renewable energies such as bioethanol, biogas and wind. 

Handbook of Grape Processing By-Products - Sustainable Solutions (Paperback): Charis M Galanakis Handbook of Grape Processing By-Products - Sustainable Solutions (Paperback)
Charis M Galanakis
R3,377 R2,993 Discovery Miles 29 930 Save R384 (11%) Ships in 12 - 17 working days

Handbook of Grape Processing By-Products explores the alternatives of upgrading production by-products, also denoting their industrial potential, commercial applications and sustainable solutions in the field of grape valorization and sustainable management in the wine industry. Covering the 12 top trending topics of winery sustainable management, emphasis is given to the current advisable practices in the field, general valorization techniques of grape processing by-products (e.g. vermi-composting, pyrolysis, re-utilization for agricultural purposes etc.), the newly introduced biorefinery concept, different techniques for the separation, extraction, recovery and formulation of polyphenols, and finally, the healthy components of grape by-products that lead to target applications in the pharmaceutical, enological, food and cosmetic sectors.

Products and Process Innovation in the Food Industry (Hardcover, 1997 ed.): Klaus Gunter Grunert, W. Bruce Traill Products and Process Innovation in the Food Industry (Hardcover, 1997 ed.)
Klaus Gunter Grunert, W. Bruce Traill
R4,315 Discovery Miles 43 150 Ships in 12 - 17 working days

Innovation in new product development is a key factor in determining the success of a food company yet the area is fraught with risk, with failure rates in excess of 90% being common. Using a series of 12 European cases studies, this book examines the innovation process from agriculture through to retailer. Each example highlights a different aspect of innovation, and the lessons that can be learned from experience. It considers the important role that marketing as well as technical aspects play in the process.

Fish Processing and Preservation (Hardcover): K.P. Biswas Fish Processing and Preservation (Hardcover)
K.P. Biswas
R1,789 Discovery Miles 17 890 Ships in 10 - 15 working days
Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications (Hardcover): Azharul Karim, Sabrina... Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications (Hardcover)
Azharul Karim, Sabrina Fawzia, Mohammad Mahbubur Rahman
R2,463 Discovery Miles 24 630 Ships in 12 - 17 working days

Describes the latest micro-level experimental techniques with focus on microimaging Details procedure of applying these techniques in food processing Covers the current challenges of developing efficient and novel food processing systems Teaches fundamentals of water transport processes and associated morphological changes during thermal processing of food material

Shellfish Processing and Preservation (Hardcover, 1st ed. 2021): Nalan Goekoglu Shellfish Processing and Preservation (Hardcover, 1st ed. 2021)
Nalan Goekoglu
R4,271 Discovery Miles 42 710 Ships in 10 - 15 working days

Shellfish is a broad term that covers various aquatic mollusks, crustaceans and echinoderms that are used as food. They have economic and ecological importance and have been consumed as food for centuries. Shellfish provide high quality protein with all the dietary amino acids essential for maintenance and growth of the human body. Shellfish are a major component of global seafood production, with shellfish aquaculture rapidly growing in recent years. There are many different processing methods used across the world. Shellfish are very perishable foods and must be preserved just after catching or harvesting. This makes the preservation of seafood a critical issue in terms of quality and human health. To date there have been a number of books on seafood processing and preservation, but all of them have been mostly focused on fish. Shellfish Processing and Preservation is the first reference work to focus specifically on shellfish, providing comprehensive coverage of the production methods, biological makeups and preservation methods of all major shellfish species. Individual sections focus on crustaceans such as shrimps and prawns, crabs and lobsters plus molluscans including mussels, scallops and oysters. Cephalopods such as squid and octopus are also covered in depth. For each species processing and preservation methods such as chilling, freezing, canning and curing are examined, plus the important safety aspects specific to each shellfish type. Shellfish Processing and Preservation is an essential publication for any researchers or industry professionals in search of a singular and up-to-date source for the processing and preservation of shellfish.

Flavor of Meat and Meat Products (Hardcover): Fereidoon Shahidi Flavor of Meat and Meat Products (Hardcover)
Fereidoon Shahidi
R2,410 Discovery Miles 24 100 Ships in 12 - 17 working days

Flavour is an important sensory aspect of the overall acceptability of meat products. Raw meat has a large number of aroma precursors and flavour enhancers which vary according to animal species. This book focuses on the subject of the flavour of meat and meat products. This book should be of interest to food scientists and technologists; and flavour and sensory scientists in industry and academia.

Nutrition at a Glance (Hardcover): Madhvi Awasthi Nutrition at a Glance (Hardcover)
Madhvi Awasthi
R1,209 Discovery Miles 12 090 Ships in 12 - 17 working days
Isolation, Separation and Identification of Volatile Compounds in Aroma Research (Hardcover, 1983 ed.): H. Maarse, R. Belz Isolation, Separation and Identification of Volatile Compounds in Aroma Research (Hardcover, 1983 ed.)
H. Maarse, R. Belz
R4,325 Discovery Miles 43 250 Ships in 12 - 17 working days
Free Delivery
Pinterest Twitter Facebook Google+
You may like...
Research Anthology on Food Waste…
Information Reso Management Association Hardcover R8,720 Discovery Miles 87 200
Chemistry of Food, Food Production, and…
Mark a. Benvenuto, Satinder Ahuja, … Hardcover R5,398 Discovery Miles 53 980
Controlling Maillard Pathways To…
Donald Mottram, Andrew Taylor Hardcover R5,401 Discovery Miles 54 010
Chemistry of Wine Flavor
Andrew L. Waterhouse, Susan E. Ebeler Hardcover R1,973 Discovery Miles 19 730
Lactic Acid Bacteria - Microbiological…
Gabriel Vinderola, Arthur Ouwehand, … Hardcover R7,464 Discovery Miles 74 640
Nutraceutical Beverages - Chemistry…
Fereidoon Shahidi, Deepthi K. Weerasinghe Hardcover R2,774 Discovery Miles 27 740
Authentication of Food and Wine
Susan E. Ebeler, Gary R. Takeoka, … Hardcover R3,096 Discovery Miles 30 960
Flavor of Dairy Products
Keith R. Cadwallader, Mary Anne Drake, … Hardcover R2,226 Discovery Miles 22 260
Whiskypedia - A Gazetteer of Scotch…
Charles Maclean Paperback R513 Discovery Miles 5 130
Advances in Cereal Science…
Joseph Awika, Vieno Piironen, … Hardcover R5,410 Discovery Miles 54 100

 

Partners