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Language: en
Pages: 130
Pages: 130
Type: BOOK - Published: 2013 - Publisher:
Drawing on a mixture of science and history, Professor Lord John Krebs looks at the development of food and the four great transitions that affected the way we
Language: en
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Type: BOOK - Published: 2013-09-26 - Publisher: Oxford University Press
A brief examination of the history and science of food chronicles four great transitions including those of cooking, agriculture, processing and preservation to
Language: en
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Pages: 129
Type: BOOK - Published: 2014 - Publisher: Oxford University Press, USA
There is much conflicting information about diet and health; with issues such as obesity and food allergies increasing worldwide despite healthy eating campaign
Language: en
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Pages: 144
Type: BOOK - Published: 2014-06-26 - Publisher: OUP Oxford
Nutrition is a topic of wide interest and importance. In spite of growing understanding of the underlying biochemistry, and health campaigns such as 'five-a-day
Language: en
Pages: 160
Pages: 160
Type: BOOK - Published: 2018-01-12 - Publisher: Oxford University Press
From the mysterious depths of Lake Vostok, Antarctica, to tropical floodplain lakes, inland seas, hydro-reservoirs and the variety of waterbodies in our local e
