Waubonsee Community College
TECHNOLOGY & ENGINEERING + Food Science
Type
http://bibfra.me/vocab/lite/Concept
Label
TECHNOLOGY & ENGINEERING + Food Science
Name
TECHNOLOGY & ENGINEERING + Food Science
Source
bisacsh
Focus
TECHNOLOGY & ENGINEERING + Food Science
Sub focus
TECHNOLOGY & ENGINEERING
Food Science
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Incoming Resources
Subject of
7
Consider the fork, a history of how we cook and eat, Bee Wilson ; with illustrations by Annabel Lee
Life, liberty, and the pursuit of food rights, the escalating battle over who decides what we eat, David E. Gumpert ; foreword by Joel Salatin
Polysaccharide dispersions, chemistry and technology in food, Reginald H. Walter
Culinary reactions, the everyday chemistry of cooking, Simon Quellen Field
Waste management for the food industries, Ioannis Arvanitoyannis
The social history of bourbon, Gerald Carson
Culinary tourism, edited Lucy M. Long
Outgoing Resources
Focus
1
TECHNOLOGY & ENGINEERING + Food Science
Sub focus
2
TECHNOLOGY & ENGINEERING
Food Science
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