Métodos modernos de fabricación de chocolate y demás productos a base de cacao PDF Download
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Author: Prosper Lucca
Publisher:
ISBN:
Category :
Languages : es
Pages : 227
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Book Description
Author: Prosper Lucca
Publisher:
ISBN:
Category :
Languages : es
Pages : 227
Get Book Here
Book Description
Author: Prosper Lucca
Publisher:
ISBN:
Category :
Languages : es
Pages : 227
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category :
Languages : es
Pages : 227
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Book Description
Author: Inter-American Institute of Agricultural Sciences
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 302
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 382
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Book Description
Author: Charles W. Bamforth
Publisher: John Wiley & Sons
ISBN: 1119557410
Category : Technology & Engineering
Languages : en
Pages : 354
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Book Description
Fermentation and the use of micro-organisms is one of the most important aspects of food processing – an industry that is worth billions of US dollars world-wide. Integral to the making of goods ranging from beer and wine to yogurt and bread, it is the common denominator between many of our favorite things to eat and drink. In this updated and expanded second edition of Food, Fermentation, and Micro-organisms, all known food applications of fermentation are examined. Beginning with the science underpinning food fermentations, the author looks at the relevant aspects of microbiology and microbial physiology before covering individual foodstuffs and the role of fermentation in their production, as well as the possibilities that exist for fermentation’s future development and application. Many chapters, particularly those on cheese, meat, fish, bread, and yoghurt, now feature expanded content and additional illustrations. Furthermore, a newly included chapter looks at indigenous alcoholic beverages. Food, Fermentation, and Micro-organisms, Second Edition is a comprehensive guide for all food scientists, technologists, and microbiologists working in the food industry and academia today. The book will be an important addition to libraries in food companies, research establishments, and universities where food studies, food science, food technology and microbiology are studied and taught.
Author: Manuel May Castillo
Publisher:
ISBN: 9789087282998
Category : Cultural property
Languages : en
Pages : 0
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Book Description
In 2007, the United Nations adopted the UN Declaration on the Rights of Indigenous People, a landmark political recognition of indigenous rights. A decade later, this book looks at the status of those rights internationally. Written jointly by indigenous and non-indigenous scholars, the chapters feature case studies from four continents that explore the issues faced by Indigenous Peoples through three themes: land, spirituality, and self-determination.
Author: Ernesto Nelson
Publisher:
ISBN:
Category : Spanish language
Languages : es
Pages : 392
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Book Description
Author: William McDonough
Publisher: North Point Press
ISBN: 1429973846
Category : Nature
Languages : en
Pages : 207
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Book Description
A manifesto for a radically different philosophy and practice of manufacture and environmentalism "Reduce, reuse, recycle" urge environmentalists; in other words, do more with less in order to minimize damage. But as this provocative, visionary book argues, this approach perpetuates a one-way, "cradle to grave" manufacturing model that dates to the Industrial Revolution and casts off as much as 90 percent of the materials it uses as waste, much of it toxic. Why not challenge the notion that human industry must inevitably damage the natural world? In fact, why not take nature itself as our model? A tree produces thousands of blossoms in order to create another tree, yet we do not consider its abundance wasteful but safe, beautiful, and highly effective; hence, "waste equals food" is the first principle the book sets forth. Products might be designed so that, after their useful life, they provide nourishment for something new-either as "biological nutrients" that safely re-enter the environment or as "technical nutrients" that circulate within closed-loop industrial cycles, without being "downcycled" into low-grade uses (as most "recyclables" now are). Elaborating their principles from experience (re)designing everything from carpeting to corporate campuses, William McDonough and Michael Braungart make an exciting and viable case for change.
Author: Salvador Manuel Hernández Cueva
Publisher:
ISBN: 9781647646837
Category :
Languages : en
Pages :
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Book Description
Bebidas de Oaxaca takes an in depth look at the traditional beverages of the eight regions of Oaxaca. The images and text in this book offer a window into the communities and people who still create, offer, and enjoy this form of cultural expression. In the world of Mexican cuisine, little has been studied and recognized about the ancestral beverages featured in this book. Each chapter presents a glimpse into the world of the individual creators and the methods they used to produce their beverages. The recipes evoke to their memories, customs, and ways of life.
