Introduction to Public Health in Pharmacy 2nd Edition by Bruce Lubotsky Levin, ISBN-13: 978-0190238308 [PDF eBook eTextbook] Publisher: Oxford University Press; 2nd edition (March 28, 2018) Language: English 328 pages ISBN-10: 0190238305 ISBN-13: 978-0190238308 Pharmacists are on the frontlines of public health. Their public-facing roles uniquely position them to identify and address emerging disease challenges, discrepancies in health literacy, and barriers to treatment in the communities they serve. In today’s interconnected world, the…
Read moreIntroduction to the Chemistry of Food 1st Edition by Michael Zeece, ISBN-13: 978-0128094341 [PDF eBook eTextbook] Publisher: Academic Press; 1st edition (February 17, 2020) Language: English 430 pages ISBN-10: 0128094346 ISBN-13: 978-0128094341 A definitive guide that integrates chemistry with food components, illustrates effects on food quality, and highlights the relationship between diet and health. Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It…
Read moreCultural Anthropology 8th Edition by Barbara Miller, ISBN-13: 978-0134419077 [PDF eBook eTextbook] Publisher: Pearson; 8th edition (December 25, 2015) Language: English 456 pages ISBN-10: 0134419073 ISBN-13: 978-0134419077 For courses in Cultural Anthropology. Show students how anthropology can help them understand today’s world. Cultural Anthropology presents a balanced introduction to the world’s cultures, focusing on how they interact and change. Author Barbara Miller provides many points where readers can interact with the material, and…
Read moreIntroduction to the Human Body 10th Edition by Gerard J. Tortora, ISBN-13: 978-1118583180 [PDF eBook eTextbook] Publisher: Wiley; 10th edition (December 15, 2014) Language: English 640 pages ISBN-10: 1118583183 ISBN-13: 978-1118583180 Introduction to the Human Body 10th Edition offers a balanced introduction to the human body, especially developed to meet the needs of the one-semester A&P course. It provides an effective blend of stunning art and clearly written text to illuminate the complexities…
Read moreGolf Anatomy 2nd Edition by Craig Davies, ISBN-13: 978-1492548423 [PDF eBook eTextbook] Publisher: Human Kinetics; Second edition (April 12, 2018) Language: English 224 pages ISBN-10: 1492548421 ISBN-13: 978-1492548423 See what it takes to improve consistency and performance in your golf game as you never have before. The second edition of Golf Anatomy provides updated and improved exercises, more artwork, and a more complete way to build a golf fitness program. This one-of-a-kind guide,…
Read moreNanotechnology, Food Security and Water Treatment 2018 Edition by K. M. Gothandam, ISBN-13: 978-3319701653 [PDF eBook eTextbook] Publisher: Springer; 1st ed. 2018 edition (January 23, 2018) Language: English 350 pages ISBN-10: 9783319701653 ISBN-13: 978-3319701653 This book reviews advanced nanotechnology in food, health, water and agriculture. In food, nanobiosensors display an unprecedented efficiency for the detection of allergens, genetically modified organisms and pathogens. In agriculture, nanofertilisers improve plant nutrition by releasing nutrients slowly and…
Read moreDairy Ingredients for Food Processing 1st Edition by Ramesh C. Chandan, ISBN-13: 978-0813817460 [PDF eBook eTextbook] Publisher: Wiley-Blackwell; 1st edition (March 15, 2011) Language: English 604 pages ISBN-10: 0813817463 ISBN-13: 978-0813817460 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 in food processing operations. The Editors have assembled a team of…
Read moreDealing with Food Allergies: A Practical Guide to Detecting Culprit Foods and Eating a Healthy, Enjoyable Diet by Janice Vickerstaff Joneja, ISBN-13: 978-0923521646 [PDF eBook eTextbook] Publisher: Bull Publishing Company (March 1, 2003) Language: English 484 pages ISBN-10: 092352164X ISBN-13: 978-0923521646 Food is central to every aspect of our life on every level: physical, psychological, and emotional. On the physical level no other relationship is as close; the food we eat becomes an…
Read moreTrade, Food, Diet and Health: Perspectives and Policy Options by Corinna Hawkes, ISBN-13: 978-1405199865 Publisher: Wiley-Blackwell; 1st edition (January 19, 2010) Language: English 336 pages ISBN-10: 1405199865 ISBN-13: 978-1405199865 The global shift towards overweight and obese populations has led to a significant rise in diet-related chronic illness. This book examines the role global food trade has played in that shift, looking carefully at how the trade of food across national borders, international and…
Read moreDictionary of Food: International Food and Cooking Terms from A to Z 2nd Edition by Charles Sinclair, ISBN-13: 978-1408102183 Publisher: Bloomsbury Reference, Second Edition (2009) Language: English 640 pages ISBN-10: 9781408102183 ISBN-13: 978-1408102183 The language of English cuisine is unusual in that it uses many words of foreign origin, often in their original spelling. The purpose of this dictionary is to give short definitions of these words so that both the practising chef and the…
Read moreFood Flavour Technology 2nd Edition by Andrew J. Taylor, ISBN-13: 978-1405185431 [PDF eBook eTextbook] Publisher: Wiley-Blackwell; 2nd edition (February 22, 2010) Language: English 378 pages ISBN-10: 1405185430 ISBN-13: 978-1405185431 Food flavour technology is of key importance for the food industry. Increasingly, food products must comply with legal requirements and conform to consumer demands for “natural” products, but the simple fact is that, if foods do not taste good, they will not be consumed…
Read moreVitamin E: Food Chemistry, Composition, and Analysis by Ronald R. Eitenmiller, ISBN-13: 978-0824759773 [PDF eBook eTextbook] Publisher: Marcel Dekker Inc (May 24, 2004) Language: English 540 pages ISBN-10: 082475977X ISBN-13: 978-0824759773 Meeting industry demand for an authoritative, dependable resource, Vitamin E: Food Chemistry, Composition, and Analysis provides insight into the vast body of scientific knowledge available on vitamin E related to food science and technology. Coverage of these topics is intertwined with coverage…
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