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The microbiology of poultry meat products
by Cox, N. A., Cunningham, F. E.
fromFood science and technology
0
Type: Book
Chile peppers are hot - in every sense of the word. They add culinary fire to thousands of dishes from a variety of cuisines and inspire near-fanatical devotion in those who have succumbed to their incendiary charms. In this comprehensive book, world chile experts Dave DeWitt an…
By improving our understanding of how the tangible and intangible dimensions of heritage are correlated, we could develop a relationship with heritage that goes beyond the mere act of conservation. This book argues that we need to recognize the historic monument as a tangible as…
