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Todo lo demás era silencio / Everything Else Was Silence

Lorenzo, Manuel De
Todo lo demás era silencio / Everything Else Was Silence

Lucía y Julián son una pareja como tantas otras, dos personas que saben aprovechar las pequeñas dosis de felicidad cotidiana que les regala la vida. Sin embargo, de un día para otro su realidad da un vuelco y se topan de frente con el dolor y el abismo.

Eso hará que los dos emprendan un viaje hacia los orígenes -un viaje físico y psicológico, conjunto e individual- en el que de...

CHF 28.50

Non-Conventional Starch Sources

Lorenzo, Jose Manuel (Head of Research, Centro Tecnologico de la Carne de Galicia, Ourense, Spain, Associate Professor, University of Vigo, Spain) / Bangar, Sneh Punia (Postdoctoral Researcher, Clemson University, South Califonia, USA)
Non-Conventional Starch Sources
Non-Conventional Starch Sources: Properties, Functionality, and Applications presents the use of non-conventional, unutilized, and underutilized sources to isolate, characterize, and functionalize starches. Specific attention will be paid to the sources' application in foods as well as their incorporation into packaging through films and coatings.Broken into seven sections, this book addresses sources from fruit seeds, cereals and millets, pse...

CHF 199.00

Sensory Analysis for the Development of Meat Products

Lorenzo, Jose Manuel (Head of Research, Centro Tecnologico de la Carne de Galicia, Ourense, Spain, Associate Professor, University of Vigo, Spain) / Pateiro, Mirian (Researcher, Centro Tecnologico de la Carne de Galicia, Ourense, Spain) / Saldana, Erick (Research Professor, Universidad Nacional de Moquegua, Moquegua, Peru) / Munekata, Paulo E.S. (Postdoctoral Researcher (Juan de la Cierva - formacion scholarship), Centro Tecnologico de la Carne de Galicia, Ourense, Spain)
Sensory Analysis for the Development of Meat Products
Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications highlights the application of sensory analysis in the development of meat products. It presents the background and historical aspects of sensory evaluation on the characterization and development of meat products. Divided into two sections, the book discusses fundamental concepts, methodological approaches, statistical analysis,   innovativ...

CHF 209.00