Alimento: differenze tra le versioni

Versione delle 08:59, 17 giu 2025

Versione attuale delle 18:49, 22 giu 2025

Riga 239:

* Aguilera, Jose Miguel and David W. Stanley. Microstructural Principles of Food Processing and Engineering. Springer, 1999. ISBN 0-8342-1256-0.

* Campbell, Bernard Grant. Human Evolution: An Introduction to Man's Adaptations. Aldine Transaction: 1998. ISBN 0-202-02042-8.

* {{cita libro|autore=Ann Ruth Carpenter|autore2=Carrie E. Finley|titolo=Healthy Eating Every Day|url=https://archive.org/details/healthyeatingeve0000carp|anno=2005|editore=Human Kinetics|lingua=Ingleseen|ISBN=0-7360-5186-4}}

* Davidson, Alan. The Oxford Companion to Food. 2nd ed. UK: Oxford University Press, 2006.

* Gangale, Lucia, La nourriture, le temps et l’amour. Petits essais de philosophie et politique sur trois des dimensions de l’humain, Gren Verlag, München, 2023. ISBN 9783346898432.