Causes of Flavor and Off-flavor in Fresh and Preserved Foods (in General).: pt. 4. Fresh and preserved meats and fish. pt. 5. Fresh and preserved fruits. pt. 6. Baking and bakery products PDF Download
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Author: Armed Forces Food and Container Institute (U.S.). Library Branch
Publisher:
ISBN:
Category : Flavor
Languages : en
Pages : 204
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Book Description
Author: Armed Forces Food and Container Institute (U.S.). Library Branch
Publisher:
ISBN:
Category : Flavor
Languages : en
Pages : 204
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Book Description
Author: United States. Dept. of Commerce. Office of Technical Services
Publisher:
ISBN:
Category :
Languages : en
Pages : 600
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Book Description
Author:
Publisher:
ISBN:
Category : Containers
Languages : en
Pages : 386
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Book Description
Author: Library of Congress
Publisher:
ISBN:
Category : Subject catalogs
Languages : en
Pages : 638
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Book Description
A cumulative list of works represented by Library of Congress printed cards.
Author: Library of Congress
Publisher:
ISBN:
Category :
Languages : en
Pages : 638
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 718
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Book Description
Author: R.R. Bowker Company. Dept. of Bibliography
Publisher: New York : Bowker
ISBN:
Category : Publishers' catalogs
Languages : en
Pages : 1240
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Book Description
Author:
Publisher:
ISBN:
Category : Union catalogs
Languages : en
Pages : 624
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Book Description
Includes entries for maps and atlases.
Author: Library of Congress
Publisher:
ISBN:
Category : Monographic series
Languages : en
Pages : 936
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Book Description
Author: Sarah Britton
Publisher: Appetite by Random House
ISBN: 0449016455
Category : Cooking
Languages : en
Pages : 585
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Book Description
Holistic nutritionist and highly-regarded blogger Sarah Britton presents a refreshing, straight-forward approach to balancing mind, body, and spirit through a diet made up of whole foods. Sarah Britton's approach to plant-based cuisine is about satisfaction--foods that satiate on a physical, emotional, and spiritual level. Based on her knowledge of nutrition and her love of cooking, Sarah Britton crafts recipes made from organic vegetables, fruits, whole grains, beans, lentils, nuts, and seeds. She explains how a diet based on whole foods allows the body to regulate itself, eliminating the need to count calories. My New Roots draws on the enormous appeal of Sarah Britton's blog, which strikes the perfect balance between healthy and delicious food. She is a "whole food lover," a cook who makes simple accessible plant-based meals that are a pleasure to eat and a joy to make. This book takes its cues from the rhythms of the earth, showcasing 100 seasonal recipes. Sarah simmers thinly sliced celery root until it mimics pasta for Butternut Squash Lasagna, and whips up easy raw chocolate to make homemade chocolate-nut butter candy cups. Her recipes are not about sacrifice, deprivation, or labels--they are about enjoying delicious food that's also good for you.
