9781439808214 (4 risultati)
Editore: Woodhead Publishing Ltd, 2009
- Brossura
Da: Anybook.com, Lincoln, Regno UnitoAnybook.com
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Buono
EUR 19,97
EUR 18,47 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Condizione: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has soft covers. Clean from markings In good all round condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1750grams, ISBN:9781439808214.
- Brossura
Da: BookHolders, Towson, MD, U.S.A.BookHolders
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Buono
EUR 55,27
Spedizione gratuitaSpedito in U.S.A.Quantità: 1 disponibili
Condizione: Good. [ No Hassle 30 Day Returns ][ Ships Daily ] [ Underlining/Highlighting: NONE ] [ Writing: NONE ] [ Edition: third ] Publisher: CRC Press Pub Date: 7/28/2009 Binding: Paperback Pages: 913 third edition.
Editore: Woodhead Publishing, 2009
Da: LIBRERIA LEA+, Santiago, RM, CileLIBRERIA LEA+
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 65,82
EUR 32,42 spedizioneSpedito da Cile a U.S.A.Quantità: 2 disponibili
Blanda. Condizione: New. Condizione sovraccoperta: Nuevo. 3. Widely regarded as a standard work in its field, this book introduces the range of processing techniques that are used in food manufacturing. It explains the principles of each process, the processing equipment used, operating conditions and the effects of processing o…n micro-organisms that contaminate foods, the biochemical properties of foods and their sensory and nutritional qualities. The book begins with an overview of important basic concepts. It describes unit operations that take place at ambient temperature or involve minimum heating of foods. Subsequent chapters examine operations that heat foods to preserve them or alter their eating quality, and explore operations that remove heat from foods to extend their shelf life with minimal changes in nutritional quality or sensory characteristics. Finally, the book reviews post-processing operations, including packaging and distribution logistics. The third edition has been substantially rewritten, updated and extended to include the many developments in food technology that have taken place since the second edition was published in 2000. Nearly all unit operations have undergone significant developments, and these are reflected in the large amount of additional material in each chapter. In particular, advances in microprocessor control of equipment, 'minimal' processing technologies, genetic modification of foods, functional foods, developments in 'active' or 'intelligent' packaging, and storage and distribution logistics are described. Developments in technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. 1620 gr. No Aplica (illustratore). Libro.
Editore: CRC Pr I Llc
Da: Phatpocket Limited, Waltham Abbey, HERTS, Regno UnitoPhatpocket Limited
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Buono
EUR 97,78
EUR 12,47 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 2 disponibili
Condizione: Good. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, but in good overall condition. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions.
