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Allergen Management in the Food Industry

by Joyce I. Boye & Samuel Benrejeb Godefroy

This book comprehensively addresses the sources of allergenic contaminants in foods, their fate during processing, and the specific measures that need to be taken to minimize their occurrence in foods. The book...


Barley: Production, Improvement, and Uses

by Steven E. Ullrich

Barley is one of the world's most important crops with uses ranging from food and feed production, malting and brewing to its use as a model organism in molecular research. The demand and uses of barley continue...


Practical Food Rheology: An Interpretive Approach

by Ian Norton

Rheology is fundamentally important in food manufacturing in two major senses. Understanding the way in which a substance moves and behaves is essential in order to be able to transport and mix it during processing....


Asian Noodles: Science, Technology, and Processing

by Gary G. Hou

In Asian Noodles: Science, Technology and Processing, international experts review the current knowledge and offer comprehensive cutting-edge coverage on Asian noodles unmatchable in any publication. The authors...


Innovative Food Processing Technologies: Advances in Multiphysics Simulation

by Kai , PhD Knoerzer, Pablo , PhD Juliano & Peter , PhD Roupas

Part of the IFT (Institute of Food Technologists) series, this book discusses multiphysics modeling and its application in the development, optimization, and scale-up of emerging food processing technologies....


Natural Food Flavors and Colorants

by Mathew Attokaran

Although many foods are appealing, and even perceived as natural, in spite of containing synthetic additives, consumer increasingly prefer food products which are fully natural. This has driven an increase in...


Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables

by Aaron L. Brody & Hong Zhuang

Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables provides comprehensive coverage of all aspects of modern MAP technologies for fresh-cut fruits and vegetables. Coverage begins with the general...


Beekeeping for Dummies

by Howland Blackiston

Beekeeping For Dummies, 2nd Edition reviews the tools of the trade, including complete instructions for building and maintaining beehives; offers detailed and easy-to-follow guidelines for all phases of honey...


Dairy Ingredients for Food Processing

by Ramesh C. Chandan & Arun Kilara

The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients commonly used...


Nonthermal Processing Technologies for Food

by Howard Q. Zhang, Gustavo V. Barbosa-C?novas & V. M. Bala Balasubramaniam

Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition to the broad coverage, leading experts...


Health Maintenance and Principal Microbial Diseases of Cultured Fishes

by John A. Plumb & Larry A. Hanson

Health Maintenance and Principal Microbial Diseases of Cultured Fishes, Third Edition is a thoroughly revised and updated version of the classic text. Building on the wealth of information presented in the...


Works in Progress: Plans and Realities on Soviet Farms, 1930-1963

by Jenny Leigh Smith

This book is the first to investigate the gap between the plans and the reality of the Soviet Union's mid-twentieth-century project to industrialize and modernize its agricultural system. Historians agree that...


Agricultural Ecology

by Joy Tivy

This book analyses the nature of the relationships between crops, livestock and the bio-physical environment, and the extent to which man has managed and modified the products and environment to suit his/her...


Note-by-Note Cooking: The Future of Food

by Hervé|DeBevoise, Malcolm This

Note-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol, which has...


Storey's Guide to Raising Dairy Goats, 4th Edition: Breeds, Care, Dairying, Marketing

by Jerry Belanger & Sara Bredesen

With minimal space and housing needs, dairy goats are a practical choice for the small or backyard dairy farmer. Dairy goats require a smaller investment than Cows and produce easily digested milk that is much...


Butchering Livestock at Home: Storey's Country Wisdom Bulletin A-65

by Phyllis Hobson

This introductory guide explains the basics of butchering your meat at home, from preparing your animals and equipment through to storing your meat. Covers rabbits, poultry, sheep, goats, veal calves, beef,...


Grow the Best Corn: Storey's Country Wisdom Bulletin A-68

by Nancy Bubel

Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles...


Building Chicken Coops: Storey Country Wisdom Bulletin A-224

by Gail Damerow

Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles...


Grow the Best Strawberries: Storey's Country Wisdom Bulletin A-190

by Louise Riotte

Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles...


Food Industry Design, Technology and Innovation

by Helmut Traitler, Birgit Coleman & Karen Hofmann

Food products have always been designed, but usually not consciously. Even when design has been part of the process, it has often been restricted to considerations of packaging, logos, fonts and colors.

But now...