Dossier De D Gustation
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Le Dossier De L Intelligence Artificielle
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Author : François Biraud
language : fr
Publisher: FeniXX
Release Date : 1975-01-01T00:00:00+01:00
Le Dossier De L Intelligence Artificielle written by François Biraud and has been published by FeniXX this book supported file pdf, txt, epub, kindle and other format this book has been release on 1975-01-01T00:00:00+01:00 with Computers categories.
Cet ouvrage est une réédition numérique d’un livre paru au XXe siècle, désormais indisponible dans son format d’origine.
The Taste Of Place
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Author : Amy B. Trubek
language : en
Publisher: Univ of California Press
Release Date : 2008-05-05
The Taste Of Place written by Amy B. Trubek and has been published by Univ of California Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-05-05 with Cooking categories.
While much has been written about the concept of terroir as it relates to wine, this book expands the concept into cuisine and culture more broadly. Bringing together stories of people farming, cooking and eating, the author focuses on a series of examples ranging from shagbark hicory nuts in Wisconsin to wines from northern California
Cumulated Index Medicus
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Author :
language : en
Publisher:
Release Date : 1971
Cumulated Index Medicus written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1971 with Medicine categories.
La Chasse Illustr E
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Author :
language : en
Publisher:
Release Date : 1878
La Chasse Illustr E written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1878 with Country life categories.
Les M Tiers De L Esth Tique Et De La Beaut
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Author : Virginie Matéo
language : fr
Publisher: Editions l'Etudiant
Release Date : 2006
Les M Tiers De L Esth Tique Et De La Beaut written by Virginie Matéo and has been published by Editions l'Etudiant this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with categories.
Présentation des métiers et des formations des secteurs de l'esthétique (chirurgien, maquilleur, esthéticienne ...), de la coiffure et de la parfumerie, ainsi que des cosmétiques (ingénieur, responsable marketing, conseillère ...).
Le Chevalier D Harmental
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Author : Alexandre Dumas
language : fr
Publisher:
Release Date : 1850
Le Chevalier D Harmental written by Alexandre Dumas and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1850 with Cellamare Conspiracy, 1718 categories.
Esprits Et Mediums
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Author : Théodore Flournoy
language : fr
Publisher:
Release Date : 1911
Esprits Et Mediums written by Théodore Flournoy and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1911 with Mediums categories.
Empire Of Pleasures
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Author : Andrew Dalby
language : en
Publisher: Psychology Press
Release Date : 2002
Empire Of Pleasures written by Andrew Dalby and has been published by Psychology Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with Dinners and dining in literature categories.
An evocative survey of the sensory culture of the Roman Empire, showing how the Romans themselves depicted their food, wine and entertainments in literature and in art.
Nouveau Paris Match
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Author :
language : en
Publisher:
Release Date : 2008-03
Nouveau Paris Match written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-03 with categories.
Handbook Of Sweeteners
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Author : S. Marie
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-11-21
Handbook Of Sweeteners written by S. Marie and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-11-21 with Science categories.
The study of sweetness and sweeteners has recently been an area well served by books at all levels, but this volume was planned to fill what we perceived as a gap in the coverage. There appeared to be no book which attempted to combine a study of sweetness with a thorough but concise coverage of all aspects of sweeteners. We set out to include all the important classes of sweeteners, including materials which do not yet have regulatory approval, so that clear comparisons could be made between them and their technological advantages and disadvantages. To achieve our first aim, of sufficient depth of coverage, the accounts within this volume are comprehensive enough to satisfy the requirements of a demanding readership, but cannot be exhaustive in a single volume of moderate proportions. The second aim, of breadth and conciseness, is satisfied by careful selection of the most pertinent material. For the purposes of this book, a sweetener is assumed to be any substance whose primary effect is to sweeten a food or beverage to be consumed, thus including both the nutritive and non-nutritive varieties, from the ubiquitous sucrose to the lesser known, newer developments in alternative sweeteners. The volume has its contents structured in a logical manner to enable it to be used in an ordered study of the complete subject area or as a convenient reference source.