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Kang Lydia: Pseudoscience / LF

Pseudoscience

An Amusing History of Crackpot Ideas and Why We Love Them

the clever, twisty rollercoaster thriller

Retreat

Travel Guide

Lonely Planet Western Balkans

Shakespeare Retold

The Merchant of Venice, Retold

Shylock is My Name

The Taming of the Shrew, Retold

Vinegar Girl

Enables readers to develop a practical understanding of food virology and its challenges Introduction to Food Virology presents a clear overview of the main principles and features of the field and provides information on many major foodborne viruses. Each virus is outlined with simple descriptions of its structure, morphology, and genomic identity, with information on how it is transmitted, what disease symptoms it can cause, and methods for detection and control. Written by a team of highly qualified international authors, Introduction to Food Virology includes information on: Potential emergence of new viral threats, highlighting the ongoing importance of food virologyEnteric viruses, which have been known to cause occasional foodborne outbreaks, and viruses which may have the potential to become foodborneDuration of virus persistence in various foods and on various preparation surfacesHow foodborne viruses may be eliminated or prevented from entering the food chain, with discussion of ongoing challengesInternational standards, with recommendations on how to optimally interpret the results of the current standard method Free of excessive technical detail and written for both specialists and non-specialists alike, Introduction to Food Virology is a valuable resource for food safety managers, regulators, students, food service personnel, and others involved or interested in the microbial safety of the food supply chain and its impact on public health.

An Introduction to Food Virology

With 300 new defined terms joining the more than 470 items, the Dictionary of Nutraceuticals and Functional Foods, Second Edition provides a convenient single source reference that defines the most commonly used terms in the field of nutraceuticals and functional foods. The book provides clearly written, concise, science-based information on over 750 nutraceutical and functional food products and compounds, including its role in the promotion of health or the prevention of disease, as well as peer-reviewed literature references.

With 300 new defined terms joining the more than 470 items, the Dictionary of Nutraceuticals and Functional Foods, Second Edition provides a convenient single source reference that defines the most commonly used terms in the field of nutraceuticals and functional foods. The book provides clearly written, concise, science-based information on over 750 nutraceutical and functional food products and compounds, including its role in the promotion of health or the prevention of disease, as well as peer-reviewed literature references.

Dictionary of Nutraceuticals and Functional Foods, Second Edition

Historical Dictionaries of Europe

Historical Dictionary of Ireland

In a carefully manicured garden, amid the pristine borders, prowls the irksome pest... Are you being bullied by a mollusc that slimes all over your garden and munches through your favourite delphinium? Are you worried about using slug pellets for fear of endangering local wildlife? Take a stand against slugs with 50 alternative, organic, natural, chemical and humane solutions to slug problems. 50 Ways to Kill a Slug shows you how to trick, flick and frighten slugs out of your garden, leaving you with blissfully pest-free plants. Stop slugs in their tracks and make slimy trails a thing of the past!

Serious & silly ways to outwit the garden's number one enemy

50 Ways to Kill a Slug

From croissants to sourdough, understand the science behind baking for perfect home-baked results. The Science of Baking delves into the chemistry behind our baked goods with an easy-to-understand breakdown of how baking works: what purpose each ingredient serves in a recipe; how they combine and interact together; and, most importantly, how to use the correct temperature (and oven settings) to get the best results every time. Get to know your dough and learn to laminate like the best Parisian bakers—including recipes from how-to for classic pastries to a deep dive in sourdough cultures and how to prevent a soggy bottom. This is both a practical and illuminating exploration of our most complex area of the culinary arts—perfect for baking enthusiasts of any level.

Pseudoscience

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