Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Gudjón Thorkelsson"'
Autor:
Virginie Amilien, Håkon Austdal, Eirin Bar, Tino Bech-Larsen, Lise Bundgaard, Emma Eythórsdóttir, Mikael Fogelholm, Johanna Mäkelä, Keld Ejdrup Markedal, Trine Mørk, Nicklas Neuman, Lena Maria Nilsson, Henry Notaker, Marianne Østerlie, Kaija Rautavirta, Frans Silvenius, Susanne Sørensen, Jens Christian Sørensen, Laufey Steingrímsdóttir, Gudjón Thorkelsson, Trude Wicklund, Agneta Yngve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b604b3d8ef8ae2519839b50a1d97c08d
https://doi.org/10.1016/b978-0-12-809416-7.09989-3
https://doi.org/10.1016/b978-0-12-809416-7.09989-3
Publikováno v:
Food Ethics; Oct2022, Vol. 7 Issue 2, p1-29, 29p
Autor:
Richard Bauckham
Magdala of Galilee for the first time unifies the results of various excavations of the Galilean city. Here, archaeologists and historians of the Second Temple Period work together to understand the site and its significance to profile Galilee and th
The importance and value of foods from marine sources is ever-increasing, especially as the availability of arable land decreases due to climate change, increasing populations and urbanization, and other factors. This book looks at the importance of
Nutritional and Health Aspects of Food in Nordic Countries provides an analysis of traditional and ethnic foods from the Nordic countries, including Norway (and Svalbard), Sweden, Finland, Iceland, and Denmark (including Greenland and the Faroe Isla
Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular texture
Autor:
Ioannis S. Boziaris
Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects. The first part of the book (‘P
The global market for seafood products continues to increase year by year. Food safety considerations are as crucial as ever in this sector, and higher standards of quality are demanded even as products are shipped greater distances around the world.
Autor:
J.B. Luten
Regular seafood consumption is associated with beneficial health effects. This book reviews the research on seafood and health, the use and quality aspects of marine lipids and seafood proteins as ingredients in functional foods and consumer acceptan