Le bananier plantain Enjeux socio-économiques et techniques

Book 18,00 €

Les bactéries ressemblent-elles à des saucisses cocktails ? 80 clés pour comprendre le monde bactérien

Book 19,00 €

Jean-Jacques Pernelle

How to Temper Chocolate The keys to an art

Book 35,00 €

Isabelle Christian

A challenge for the planet Discover how they’re already transforming our daily lives

Book 17,00 €

Anaïs Joseph

And if we were to eat locally? What are short food supply chains going to change in my everyday life

Book 17,00 €

Patrick Philipon

A short history of French food

eBook 0,00 € (free)

Véronique Bellemain, Karine Boquet, Théo Galichet, Katell Gouello, Ambroise Martin, Daniel Nairaud, Jean-Pierre Poulain

Eggs 60 keys to understanding

Book 19,50 €

Florence Baron, Catherine Guérin-Dubiard, Françoise Nau

The Cold Chain 60 keys to understanding

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Anthony Delahaye, Laurence Fournaison, Denis Leducq, Fatou-Toutie Ndoye, Véronique Osswald

From winemaking to viticulture

Book 39,00 €

Alain Carbonneau, Jean-Louis Escudier

Agricultural and food processing Between ecology and capitalism

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Sustainable agriculture and food Three issues affecting the cereals sector

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Gilles Charmet, Joël Abécassis, Sylvie Bonny, Anthony Fardet, Florence Forget, Valérie Lullien-Pellerin

Food systems in transition

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From cocoa to chocolate A food-lover's saga - New Edition

Hardback book 24,00 €

Michel Barel

Insects anyone? What the future holds for our everyday diet

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Vincent Albouy

Pesticide Residues On Food Grain Origin, What Becomes Of Them And Rational Management

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Francis Fleurat-Lessard

Rennets and Substitute Coagulants How to Make the Right Choice?

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Which Chocolate is Best? 90 keys to Understanding Chocolate

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Michel Barel

Metagenomics Developments and Future Applications

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With or Without Sugar? 90 Keys to Understanding Sugar

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Philippe Reiser

What Future for our Food?

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Pierre Feillet