by
Boyd, Annie.
Call Number
641.5
Publication Date
2020
Summary
The five Iowa farm-raised women of The Gingham Apron use beautiful stories, photographs, and recipes to inspire readers to gather around the table with those in their lives to show the love of Christ, relish moments together, strengthen families, and grow relationships.
Format:
Electronic Resources
Relevance:
0.0616
by
Babb, Michelle.
Call Number
641.5636
Publication Date
2020
Format:
Electronic Resources
Relevance:
0.0625
by
Gill, Catherine.
Call Number
641.56362
Publication Date
2020
Format:
Electronic Resources
Relevance:
0.0709
40.
by
Fraioli, James O.
Call Number
641.77
Publication Date
2020
Format:
Electronic Resources
Relevance:
0.0520
by
Sharp, Jenn.
Call Number
641.013097124
Publication Date
2020
Format:
Electronic Resources
Relevance:
0.0388
42.
by
Birch, Catherine S., editor.
Call Number
664.00289 23
Publication Date
2020
Summary
Methods for identification and measurement of existing and newly discovered contaminants are required, especially those that are cheap, simple and rapid, so that testing may be more frequent within the food supply chain. This book examines the formation of toxic compounds during the processing of food and strategies to mitigate their creation. Modification of process conditions can reduce the health risks posed by these compounds to consumers. This new volume will update knowledge on current methods for mitigation of these process contaminants and is aimed at industrialists in food processing, academic researchers and graduate students studying food science and technology or food engineering
Format:
Electronic Resources
Relevance:
0.0541
by
Cousins, John, author.
Call Number
647.95 COU
Publication Date
2020
Summary
This revised and updated edition of our bestselling and internationally respected title is the essential reference source for trainers, practitioners and anyone working towards professional qualifications in food and beverage service. - Covers contemporary trends and issues in food and beverage service and offers broad and in-depth coverage of key concepts, skills and knowledge, with developed focus on the international nature of the hospitality industry. - Supports students in gaining a comprehensive overview of the industry, from personal skills, service areas and equipment, menus and menu knowledge, beverages and service techniques, to specialised forms of service, events and supervisory aspects. - Supports a range of professional qualifications as well as in-company training programmes. - Aids visual learners with over 250 photographs and illustrations demonstrating current service conventions and techniques.
Format:
Electronic Resources
Relevance:
0.0342
by
Hansen, Sophie.
Call Number
641.5994
Publication Date
2020
Summary
A series of 4 titles, one for every season, each a giftable package, bursting with country-style food photography and delicious recipes for giving, sharing and celebrating.
Format:
Electronic Resources
Relevance:
0.0884
by
Vetri, Marc.
Call Number
641.815
Publication Date
2020
Format:
Electronic Resources
Relevance:
0.0579
by
Riley, Ryan.
Call Number
641.5631
Publication Date
2020
Format:
Electronic Resources
Relevance:
0.0773
by
Nash, Catherine J., author.
Call Number
306.76 23
Publication Date
2020
Summary
Around the world, LGBTQ+ activists have won an unprecedented series of political victories, from marriage equality to increased representation in government. But this success has sparked a backlash. Nash and Browne consider the rise of the new 'heteroactivism', showing how social media and new sources of funding have reinvigorated the opponents of LGBTQ+ rights. They also show how the rhetoric and tactics of this generation of heteroactivists differs from that of their predecessors, exploiting notions of 'parental rights' and freedom of speech to assert heteronormative values in spaces ranging from schools to workplaces. They also reveal the increasingly transnational nature of anti- LGBTQ+ activism, with growing links between heteroactivists in the US, UK and beyond.
Format:
Electronic Resources
Relevance:
0.0455
by
Accorsi, Riccardo, editor.
Call Number
338.19 23
Publication Date
2019
Summary
Sustainable Food Supply Chains: Planning, Design, and Control through Interdisciplinary Methodologies provides integrated and practicable solutions that aid planners and entrepreneurs in the design and optimization of food production-distribution systems and operations and drives change toward sustainable food ecosystems. With synthesized coverage of the academic literature, this book integrates the quantitative models and tools that address each step of food supply chain operations to provide readers with easy access to support-decision quantitative and practicable methods. Broken into three parts, the book begins with an introduction and problem statement. The second part presents quantitative models and tools as an integrated framework for the food supply chain system and operations design. The book concludes with the presentation of case studies and applications focused on specific food chains. Sustainable Food Supply Chains: Planning, Design, and Control through Interdisciplinary Methodologies will be an indispensable resource for food scientists, practitioners and graduate students studying food systems and other related disciplines.
Format:
Electronic Resources
Relevance:
0.0445
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