圖書信息
會員專區 會員登入
會員登記忘記密碼
尋找門市

您的位置: 英文書  >  EngineeringFood Science
136 種貨品 排列方式:
 第   頁/共 10 頁       每頁顯示   本
作者: Arthur van Langenberg
出版社: The Chinese University Press
出版日期:2014年11月
售價:HK$200.00
This book introduces the methods, ingredients and delights of urban home gardening for beginners as well as avid gardene.........
 
作者: Paul Dawson, Brian Sheldon
出版社: W. W. Norton & Company
出版日期:2018年11月
售價:HK$228.00
Is the five-second rule legitimate? Are electric hand dryers really bacteria blowers? Am I spraying germs everywhere w.........
 
作者: Mark Lynas
出版社: BLOOMSBURY PUBLISHING
出版日期:2018年04月
售價:HK$208.00
In the mid-1990s, UK newspapers picked up on a controversial issue that had been slowly gathering steam - genetically mo.........
 
作者: Nicola Temple
出版社: BLOOMSBURY PUBLISHING
出版日期:2018年02月
售價:HK$208.00
Long before there was the ready meal, humans processed food to preserve it and make it safe. From fire to fermentation, .........
 
作者: Charles Spence
出版社: Viking
出版日期:2017年03月
售價:HK$208.00
Why do we consume 35% more food when eating with one more person, and 75% more when with three? Why are 27% of drinks bo.........
 
作者: Richard Evershed
出版社: BLOOMSBURY PUBLISHING
出版日期:2017年03月
售價:HK$160.00
Horse meat in our burgers, melamine in our infant formula, artificial colors in our fish and fruit--as our urban lifesty.........
 
作者: OPRAH WINFREY
出版社: Flatiron Books
出版日期:2017年01月
售價:HK$333.00
Oprah Winfrey will be the first to tell you, she has had a complicated relationship with food. It’s been both a source o.........
 
作者: Peter Green
出版社: FOURTH ESTATE
出版日期:2016年12月
售價:HK$144.00
From the internationally renowned expert on celiac disease and director of the Celiac Disease Center at Columbia Univers.........
 
作者: Gary Taubes
出版社: Knopf
出版日期:2016年12月
售價:HK$256.00
From the best-selling author of Why We Get Fat, a groundbreaking, eye-opening expose that makes the convincing case that.........
 
作者: Guy Crosby
出版社: Cook's Illustrated
出版日期:2016年10月
售價:HK$380.00
In Cook’s Science, the all-new companion to the New York Times-bestselling The Science of Good Cooking, America’s Test K.........
 
作者: John Yudkin
出版社: Penguin
出版日期:2016年09月
售價:HK$144.00
Sugar. It is killing us. Why do we eat so much of it? What are its hidden dangers? In 1972, when British scient.........
 
作者: Paul Brassley, Richard Soffe
出版社: Oxford University Press
出版日期:2016年07月
售價:HK$75.00
Agriculture, one of the oldest human occupations, is practised all over the world, using techniques ranging from the pro.........
 
作者: Richard Evershed
出版社: Bloomsbury
出版日期:2016年02月
售價:HK$208.00
Horsemeat in our burgers, melamine in our infant's milk, artificial colours in our fish and fruit ...as our urban lifest.........
 
作者: Bee Wilson
出版社: FOURTH ESTATE
出版日期:2015年12月
售價:HK$208.00
We are not born knowing what to eat. We all have to learn it as children sitting expectantly at a table. For our diets t.........
 
作者: Dwight Eschliman
出版社: Regan Arts.
出版日期:2015年09月
售價:HK$333.00
In the bestselling tradition of The Elements and Salt Sugar Fat, an unprecedented visual exploration of what is really i.........
 
 第   頁/共 10 頁       每頁顯示   本
放入暫存架

本網站建議瀏覽環境: Chrome/Firefox/Internet Explorer 9.0+; 屏幕解像度1024x768或以上
©1999-2019 商務印書館(香港)網上書店有限公司 版權所有