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Food chemistry : a laboratory manual : 2nd ed.

Tác giả: Dennis D. Miller, C. K. Yeung

Food chemistry is the study of the chemistry of foods, their deterioration, and the principles underlying the improvement of foods for the consuming public. It is the application of chemistry to the development, processing, packaging, preservation, storage, and distribution of foods and beverages ...

Food and drink in antiquity : readings from the Graeco-Roman World : a sourcebook

Tác giả: John F. Donahue

Interest in food and drink as an academic discipline has been growing significantly in recent years. This sourcebook is a unique asset to many courses on food as it offers a thematic approach to eating and drinking in antiquity. For classics courses focusing on ancient social history to ...

Introduction to food science & food systems : 2nd ed.

Tác giả: Rick Parker, Miriah Pace

Introduction to food science and food systems, 2nd Edition explores the foundations of the food industry, from nutrition and chemistry to processing and safety, and delves into some of the most pressing foodborne issues of our day. As the world grapples with critical issues such as hunger and GMOs, ...

Physically based rendering : from theory to implementation : 4th ed.

Tác giả: Matt Pharr, Wenzel Jakob, Greg Humphreys

Chapter 01: Introduction; Chapter 02: Monte carlo integration; Chapter 03: Geometry and transformations; Chapter 04: Radiometry, spectra, and color; Chapter 05: Cameras and film; Chapter 06: Shapes; Chapter 07: Primitives and intersection acceleration; Chapter 08: Sampling and reconstruction; ...

A global history of architecture : 3rd ed.

Tác giả: Francis D. K. Ching, Mark M. Jarzombek, Vikramaditya Prakash

The book that forever changed the way architectural history is viewed, taught, and studied, A Global History of Architecture examines 5,000 years of the built environment. Fully updated and revised to reflect current scholarship, this Third Edition features expanded chapter introductions that set ...